Beef Liver Bolognese Recipe
In this beef bolognese recipe article, you will transform how you cook a bolognese, and you will never go back.
Are you bored of the same old fashioned way of consuming a standard beef bolognese recipe? Are you struggling with ways to include liver in your diet? Are you finding it difficult to know how to cook liver? Are you trying to find ways to increase your nutrient density in your diet?
If you answered yes to any of the above answers, then this recipe is for you.
Ragu Bolognese With a Twist
Unfortunately, this is not a modern traditional way of beef bolognese. This bolognese is my way with a twist and touch of nutrient density. We are adding in everyone’s favourite and most daunted food liver to the miss.
We are even shunning away from the belief you need spaghetti or any pasta with this meal…. Yes, really…
This recipe does have authentic roots with slow cooking, the ragu/bolognese, fresh herbs, soft and slow-cooked onions, garlic, and ground beef. It just has that nutrient-dense and mighty organ meat to add more robust and nutrient-dense flavours.
Why Eat Beef Liver?
Why would I do such a thing? Beef liver is one of the most nutrient-dense and evolutionary prized foods in human history. Up to only 100 years ago, it was applauded and recognised as curing anaemia and used to feel a more hard-working class society, especially in England.
I have preached the consumption of liver for ages. The liver of an animal is where all the vitamins and minerals are concentrated and stored. So, when we consume liver, we reap the benefits of this.
Unfortunately, modern humans do not cook anymore (or at least most of their meals, and typically buy items delivered or supermarkets that do not stock organs. Traditional butchers are becoming extinct species, which has given rise to lean, pale, nutrient-poor chicken breast, taking the top position in supermarkets and priority in most peoples shopping baskets or online shopping carts.
Most people have no clue even where, to begin with, the cooking liver. It looks incredibly daunting, and perhaps your last memory was your grandma cooking it up with bacon and onions.
Well, we are going to revolutionise the game with liver for you. You will be consuming liver without even realising it. Additionally, if you wanted to get your kids to eat more nutrient-dense foods as a way of supporting their brain and immune development, then this is your ticket.
I have written previous articles discussing where to buy liver and the health benefits of consuming liver which you can find linked here.
How To Prepare Beef Liver
Don’t shy away from one scared of liver. Once you tackle this method the first time, you will never look back.
This recipe makes an excellent opportunity to bulk up and have leftovers for meal prep on the go when needed.
Instead of keeping the liver in slices, we will need to dice the liver into small pieces finely. Thus would look like 0.5cm square pieces. Dicing the liver requires a sharp knife, a firm hand and patience. You will need to dice the liver, a slice at a time. We are trying to keep the dice as even and consistent as possible.
The amount of liver in this recipe is based on the ratio of the ground beef used. I used a 3:1 ratio, 3 being ground beef and 1 being liver. This 3:1 provides the right balance, not overpowering the recipe but just enough to know it is there.
The tomato passata used and the herbs enhance the recipe further. You can easily adjust the ratios to less or more. If you prefer a more wet tomato sauce, then increase the amount of tomato passata used.
Slow-cooked bolognese ragu
You can cook this recipe in a slow cooker, pressure cooker or simply on the stovetop using a large saucepan or pot.
The recipe begins with lightly growing the ground beef, then removing, then sauteing the beef liver until lightly coloured, then removing them from the pan. After, add the onions, carrots, garlic, ginger, and herbs. You are then adding back in the caramelised ground beef and liver. The tomato passata will be added to the pot, possibly bone broth if you have it available.
There are optional extras such as spices like turmeric, plenty of black pepper, a touch of apple cider vinegar, and coconut aminos that give this recipe a dynamic rounded flavour profile. Adding fresh herbs, fresh red onion, and plenty of salt to taste makes a world of difference.
The recipe takes a minimum of 45 minutes to cook. You can easily extend this if you wish and make it slower cooked, making the ground beef and liver more tender and melt in the mouth texture.
I decided not to include any spaghetti or pasta, or rice in the meal. Generally, I reduce as many grains as possible. I believe they serve a minimal purpose. You can easily replace what they provide with other more optimal plant options like seasonal fruits and root vegetables if needed.
The recipe doesn’t miss them. If you feel like it needs it, please add them but adding avocado, parmesan cheese makes up if you want something more than just meat. I also added arugula to give it some bitterness and freshness.
Beef Ragu Bolognese Recipe
I have finally completed this long-awaited and highly requested recipe. You no longer need to be popping your multivitamin and mineral supplement if you’re consuming this meal 1-2x per week.
This beef bolognese with liver is just what you need with incorporating a “food as a medicine” approach. Evaporate all your worries and feats about nutrient deficiency. The recipe is not just for one serving either. It can supply your family as an evening meal or be cooked with leftovers and meal prep in mind.
I hope you enjoy this creation as much as I do.
Beef Bolognese with liver recipe
Serves: 6
Prep time: 10 minutes
Cooking time: 45 minutes minimum
Skill level: Easy to medium
Beef Bolognese with liver Ingredients
750 grams ground beef - 10%
250 grams beef liver (thinly sliced & diced into 0.5cm cubes)
1 tbsp ghee or coconut oil or tallow
1 large red onion - finely diced with 1/8 left and sliced as rounds for garnish.
4 garlic cloves - finely diced
1-inch knob of ginger - skin removed and grated.
1 carrot - diced into the same size as the liver.
2 tsp coconut aminos
1/2 tbsp unpasteurized apple cider vinegar
800 ml tomato passata
1/2 bunch (15 grams) Fresh rosemary, sage, and basil leaves.
1 tsp whole black peppercorns
1 tsp turmeric
1 tsp Celtic sea salt
To serve with:
Red onion slices
Guacamole
Mozzarella
Arugula or watercress leaves
Fresh diced tomato
Fresh basil leaves
Beef Bolognese with liver Instructions
Prepare all ingredients so that you are ready to go.
In a wide saucepan, heat on medium-high heat. Add 1/4 of the oil of choice.
First, cook the ground beef, so it is just browned on the outside. Try to break up with a wooden spoon and cook in batches if needed. Remove in a bowl once done.
Next, add the other 1/4 of oil and then the liver to the pan. Saute for a few minutes until lightly browned on the outside too. Remove to the same ground beef bowl.
In the same pan, add the remaining 1/2 of oil. Add the red onion. Cook until slightly softened and translucent, around 3 minutes. Try not to burn.
Add the sliced carrot. Cook for 2-3 minutes.
Add the garlic, 1/2 the rosemary leaves finely chopped, parsley stalks (finely chopped) grated ginger. Cook for 2-3 minutes, being careful not to burn either.
Add back the meat to the pan. Ensuring the pan is big enough to accommodate the meat and the liquid. Ensure everything is mixed.
Add the spices, black pepper, turmeric, sea salt cook for 30 seconds.
Next, add the liquid. coconut aminos, apple cider vinegar and tomato passata.
Bring to a light boil. Then reduce the heat to a simmer. put the lid on and allow it to create magic.
A minimum amount of time to allow it to slow cook is 30 minutes. You can extend this if you wish as this would make the meat more tender.
When ready to serve, remove from the heat.
Serve with suggested options above or even use a gluten-free spaghetti alternative if you wish.
Add the thinly sliced red onions on top, fresh basil, and season with salt to taste.
Nutrition facts per serving
(based on 6 servings not including toppings)
Calories: 353
Protein: 36
Carbs: 14
Fat: 17
Fibre: 2.8
Vitamin B1: 0.2mg
Vitamin B2: 1.2mg
Vitamin B3: 12.9mg
Vitamin B5: 5.1mg
Vitamin B6: 0.7mg
Vitamin B9: 14.2ug
Vitamin B12: 38ug
Choline: 85.5mg
Vitamin A: 41114.5IU
Retinol: 11822ug
Vitamin C: 3.3 mg
Vitamin D: 4.4IU
Vitamin E: 1.1mg
Vitamin K: 2.1ug
Calcium: 25.9mg
Copper: 2.3mg
Iron: 6.4mg
Magnesium: 36.6mg
Manganese: 0.2mg
Potassium: 612mg
Selenium: 28ug
Zinc: 7.3mg
Omega 3: 0.2g
Omega 6: 0.6g