Ingredients
Instructions
- Line a pan with olive oil and brown the ground beef
- In a large pot on the stove top combine crushed tomatoes, honey, crushed garlic cloves, pork bones, bay leaf, worcester sauce, italian seasoning, rosemary, black pepper, pink himalayan salt, onion powder, basil, nutmeg, and 2 ounces of parmesean cheese. Mix well with wooden spoon.
- Bring contents of pot to a simmer
- Pour ground beef pan contents into the pot and cover. Cook on low for 3 hours stirring at least every 30 minutes.
- Slice baguettes into 1/4 inch slices. Lightly coat the top with vegetable oil and dust lightly with garlic salt.
- Broil baguette chips oil side up for 6-7 minutes from the middle rack. The goal is to crisp the top of the bread for a crunchy texture.
- After pot has cooked for covered time allow to simmer with the lid cracked for 1-2 more hours to reduce.
- When contents of the pot have reduced remove bones and bay leaf.
- Make a smooth slurry of flour and water and mix into the sauce with a wooden spoon being sure to crush any lumps. It's best to go 1 tablespoon of flour at a time for desired thickness. About 12 tablespoons worth of slurry may be necessary.
- With a plastic whisk, whisk the dip mixture for several minutes over heat until the dip thickens up.
- When the sauce is a desired thickness fold in butter, remove from heat and allow to cool.
- When the sauce is mostly cool, fold in the ricotta cheese. Add the rest of the parmesan cheese and mix well. Chill in the fridge overnight.
- Use a crock pot to warm the dip and serve with garlic bread chips to spread over.