Grassfed Ground Beef and Mushroom Ragú with Bucatini Pasta

Ingredients

1lb Grassfed ground beef

6oz cremini or baby Bella mushrooms sliced (1/2 package)

1 Onion diced

2 cloves of garlic minced

8oz San Marzano Tomatoes (1/2 16oz can)

1/2 cup Passata

1tbps tomato paste

3 sprigs of thyme

1 cup dry Marsala wine or Marsala cooking wine (Do not use sweet Marsala it will be too sweet)

1 cup of Kettle and Fire beef cooking broth

1 tsp garlic garlic powder

1 tsp onion powder

1 tsp paprika

1 tsp dried oregano

1 tsp dried basil

Roasted garlic pink Himalayan salt

2tbsp of extra virgin olive oil

Parmesan rind

salt and pepper

Bucatini Pasta

Add ground beef to a bowl and add salt, pepper, garlic powder, onion powder, paprika, 1/2 the oregano and 1/2 the basil. Mix ground beef thoroughly to incorporate all the seasonings.

Render bacon in a sauté pan over medium heat until it is cooked and the fat has rendered off. Remove bacon out of the pan and set aside. Drain some of the bacon fat out of the pan, leaving about 2 tbsp. Add the ground beef mixture to the pan a pinch at a time until it’s all in the pan and the bottom is covered. Let it sear without touching it until you get a nice crust. Now mix and ensure it’s all browned nicely. Remove and set aside. Drain the pan and add the extra virgin olive oil until it shimmers then add your onions, garlic and season with both salts, pepper, oregano, basil, thyme and dried chili flakes and sauté for about 3-4 minutes. Now add your mushrooms and cook until they are slightly tender and have released some of their liquid. Add your beef and bacon and incorporate everything thoroughly. Deglaze the pan with your wine and let it reduce. Once reduced add San Marzano tomatoes, beef broth parmesan rind and let it simmer until it has reduced and your happy with the consistency of your sauce. At this point add your pasta to salted boiling water and cook until it is slightly al dente. Remove the parmesan cheese rind and add the pasta and a little pasta water to the sauce and toss the paste thoroughly so it’s all coated. Allow the pasta to finish cooking in the sauce. Once done finish it off with some fresh grated parmesan, chopped fresh parsley and a little drizzle of extra virgin olive oil.