Sort ingredients
kiwijess
QR Code
Listen
Pdf
Prepare your mise en place before starting.
In a large cast iron dutch oven or pot set to medium heat, add pork/bacon fat.
One by one, being careful of splashes, add in the marrow bones.
Cook with the lid on over medium low heat, turning the bones over after 5 minutes.
Once the bone marrow is soft, scoop it out and add it to the bottom of the pot.
Place the bones in a small pot and add water to the top, bring it up to a boil and let it simmer.
To the pot, add your onions carrots and celery.
Cook for a few minutes until onions start becoming translucent.
Add in the ground beef/brisket.
As soon as the juice starts to trickle out, add the half bottle of wine and the crushed tomato.
By this time, your broth from the marrow bones should still be reducing down - wait until it is at least ½ of the original amount of water before adding it to the pot.
After all ingredients are in, reduce heat down to medium low and simmer for 2-3 hours with the lid partially on!!!!
The end result should be rich and thick and a lot of the liquid will be reduced.
Add to favorite noodles and enjoy