Grass-fed Beef over Roasted Potatoes

Usually a nice bolognese meat sauce is paired with pasta. This version is a little more heartier and a gluten-free option with crispy roasted potatoes.

1 lb grass-fed beef

1 onion, julienned

1, 28oz can whole San Marzano tomatoes

1 quart fingerling potatoes

Resinous herbs of choice including thyme, rosemary and or marjoram, chopped up

chives, finely sliced

1. Heat oven to 400˚F.

2. Spread potatoes on a sheet pan and toss with avocado oil, salt, pepper and resinous herbs.

3. In a dutch over or stockpot, sauté the onions until caramelized over low heat.

4. Increase heat and add beef. Cut up using a wooden spoon. You want the beef to be a minced texture instead of big hunks.

5. Continue to cook the beef until lightly brown on all sides. Scrape the bottom of the pan if there is a fond, which is the flavorful bits that stick to the pan.

6. Add the tomatoes and crush using a wooden spoon. Bring to a simmer and cook for 30 minutes.

7. Put the potatoes in the oven and roast until crisped and browned about 25-30 minutes.

8. Serve the meat sauce over the potatoes and top with chives.

9. Serve this dish with a raw lemony Brussel sprout salad.