Every two weeks I cook up a huge batch of bone broth. Lately I have been using my Instant Pot and loving it because it is fast and easy. I set mine for four hours and in no time kitchen smells amazing and it is done! Lots of people complain about the smell of bone broth which I think is weird. I actually enjoy when the smell takes over my apartment. I also take raw liver pills and think nothing of it so maybe I am the weird one here. Other times I will use a slow cooker for my broth, which indicated by the name, means it takes a bit longer. I tend to shoot for 24 hours. I plan it so the broth will be done when I get home from work and I can strain it, jar the broth I plan to use for my weekly meals, and freeze the rest for later use.
I try my hardest to incorporate bone broth into as many of my meals as much as possible. Not only do I drink a mug full, blended with butter and a variety of spices, depending on my mood and palate. I also use it in any savory recipe that calls for water. I steam vegetables with bone broth. I use it to make rice. I boil sweet potatoes in it. I have even poached eggs in bone broth! It makes me feel good knowing that I am adding more nutrients to my already nutrient-dense diet. I also firmly believe that adding bone broth to my diet has helped alleviate the aches and pains I was experiencing in my hips several years ago.
I was experimenting with a quick, homemade marinara sauce, without added sugar like most of the ones you can find in the store. Sugar is added to combat the acidity from the tomatoes, but grated carrots will do the same trick minus all that annoying sugar. Through my experimentation I realized I had added a bit too much tomato paste. The flavor was okay but very pungent due to the tomato paste. The sauce was also a bit too thick. I was debating on whether to halve the recipe and add more crushed tomatoes or water it down. I really didn’t need that much marinara sauce. Halving it would mean two servings too much. Then brilliance struck me and I threw in some of the bone broth pucks I keep in the freezer. It perfectly thinned out the sauce and added a delicious flavor. I have been using this recipe instead of buying store bought marinara and loving it! Be sure to stay tuned for my Meaty Meatball Casserole, which features this yummy sauce.
- 2 Tbsp Kasandrinos Olive Oil
- 3 garlic cloves, crushed
- I cup onions, finely diced
- 1 (28 oz) can organic crushed tomatoes
- 3 Tbsp organic tomato paste
- 1 cup bone broth
- ¼ cup fresh basil leaves, torn
- 1 tsp dried oregano
- 1 tsp sea salt
- ½ tsp pepper
- 1 tsp crushed red peppers (optional)
- ⅛ cup grated carrot
- Heat a medium sauce pan on medium heat
- Add olive oil, warm for 1 minute
- Add garlic and onions, sauté till garlic is fragrant
- Add the remaining ingredients, simmer for 10 minutes stirring occasionally
- Blend for 1 minute with an immersion blender or carefully transfer to a blender
- Add additional salt and pepper to taste
To a nourished life,