Bolognese w/ Beef Liver

If you are looking for more recipes which include liver then here you go. If it’s the first time you are using liver then reduce the amount to 250g of beef liver. I’m sure you will be pleasantly surprised.

Bolognese w/ Beef Liver is a fantastic way to get liver into your diet. If you haven’t had it since you were a kid then now’s the time to try it again!

With two beef livers taking up valuable real estate in my freezer I needed some recipes. My most favourite recipe for liver is the one I had at La Grande Bouffe, which is Sauteed Calves Liver w/ Pomme Puree, Balsamic Jus and Caramelised Onion … Just soooo GOOD!

Then there is the ever so popular Liver with Caramelised Onions and Bacon. Looking for inspiration online didn’t really result in anything fantastic so here is my bolognese with the addition of finely chopped liver. Surprisingly I didn’t find one recipe that uses beef liver in bolognese, they all used chicken liver… it would certainly be a milder flavour, but I feel it can handle the more robust flavour of beef liver.

Again, if it’s been forever since you’ve had liver then give this one a go. Start with just 250g of liver and build yourself up, You’ll love it!

Ingredients

1 onion

3 cloves garlic

1 kg beef mince

1/2 kg beef or calfs liver*

3 bacon rashers

1 cup red wine

700g passata

400g tinned tomatoes

3 anchovies

2 tbs dried Italian herbs or  1/4 cup of fresh oregano, parsley etc

1/4 cup black vinegar

salt and pepper to taste

* Buy organic, pasture fed liver – some people prefer to soak the liver in milk or vinegar so leave it to sit in milk for a few hours. I don’t find it necessary so I haven’t included this step.

Method

Remove the silver membrane from the liver and then finely chop. Heat a pan to fairly high heat and cook the liver quickly till it’s golden and caramelised. Set aside.

Cook the onion till blonde, about 10 minutes gently, and then add the garlic, cooking for another 2 minutes.

Add the mince and cook till brown. Add the liver.

Now add the rest of the ingredients. Bring to the boil and then reduce to a simmer. Cover and leave to cook for at lest one hour.

Taste and season with salt and pepper if needed.

5.0 from 1 reviews

Bolognese w/ Beef Liver

 

Print

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

 

If you are looking for more recipes which include liver then here you go. If it's the first time you are using liver then reduce the amount to 250g of beef liver. I'm sure you will be pleasantly surprised.

Author: Blondie

Recipe type: Dinner

Cuisine: Modern

Serves: 15

Ingredients

• 1 onion
• 3 cloves garlic
• 1 kg beef mince
• ½ kg beef or calfs liver - some people prefer to soak liver for a few hours in milk. Take this into consideration if you prefer to do so.
• 3 bacon rashers
• 1 cup red wine
• 700g passata
• 400g tinned tomatoes
• 3 anchovies
• 2 tbs dried italian herbs or ¼ cup of fresh oregano, parsley etc
• ¼ cup black vinegar
• salt and pepper to taste

Method

1. Remove the silver membrane from the liver and then finely chop. Heat a pan to fairly high heat and cook the liver quickly till it’s golden and caramelised. Set aside.
2. Cook the onion till blonde, about 10 minutes gently, and then add the garlic, cooking for another 2 minutes.
3. Add the mince and cook till brown. Add the liver.
4. Now add the rest of the ingredients. Bring to the boil and then reduce to a simmer. Cover and leave to cook for at lest one hour.
5. Taste and season with salt and pepper if needed.

3.5.3251