Classic Italian Bolognese Sauce

Sometimes you just want a great bolognese, so we've set out to make just that. This is a butcher shop-style ragout with ground grass-fed beef chuck mixed with free-range ground pork, smoked bacon, and beef liver. It's braised for 6 hours with extra virgin olive oil, tomatoes and classic Italian herbs. The result is a rich, super hearty bolognese that does not disappoint. Great to have one in the freezer for when you're craving those Italian flavors but want to skip the grain-drain from eating the refined carbs that usually go with pasta. Reheating Instructions: For best results remove the container from the freezer, place it on a plate or tray and allow it to thaw in the fridge overnight. For quicker defrosting use the defrost function on your microwave. Stove top Place the content on a pot and heat up on low - medium heat till it is heated through. Ingredients: Grass-fed beef (chuck), free-range pork, beef liver, cured free-range bacon, tomatoes, balsamic vinegar, onion, carrot, garlic, rosemary, extra virgin olive oil, fleur de sel, black pepper.