Spaghetti Bolognaise with a twist

I pondered whether to post this recipe, as lets face it most people can make a spaghetti bolognaise! And also I currently live in a caravan travelling Australia, and taking nice food photos is difficult when you can only have melamine plates! However, this one has become a family favourite of ours, and it contains one vital twist - the addition of LIVER!

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Adding liver to mince dishes renders it virtually impossible to see or taste, but still with the same benefits. Liver is an amazing food to eat if you are low in iron, if you are pregnant, breastfeeding or trying to conceive (as it’s so high in folate, iron, protein and other key nutrients for reproductive health) and for your baby! Chicken and duck liver has the mildest taste and are nice and small, so they are my go to’s, but beef liver is fine to use also. Or you can use desiccated organ powder such as the Cell Squared – I like the liver and spleen capsules

Spaghetti bolognaise with a twist

GF | EF | DF | NF | RSF

Large saucepan
Spoon
Grater
knife

1 tbsp olive oil
1 brown onion (finely diced)
2 cloves garlic (minced)
500 grams beef mince
1/2 cup frozen raw liver or desiccated organ powder Cell Squared – I like the liver and spleen capsules
1 carrot (grated)
1 zucchini (grated)
1 cup broccoli (grated)
1 handful mushrooms (finely chopped)
1 tsp paprika
3 sprigs rosemary (removed from stalks and finely chopped)
100 grams tomato paste
500 grams passata or 2 tins diced tomatoes
1 cup bone broth
1 tbsp balsamic vinegar
2 tbsp honey (omit under 12 months of age)

optional

chilli to taste

To serve:

1 pasta of your choice such as pulse pasta or spiralled zucchini noodles - 1 zucchini per adult.

Heat a large saucepan over medium heat.
Add the olive oil, when hot add the onion.
Saute for 5 minutes or until soft and caramelised
Add the garlic and rosemary and stir until fragrant
Grate the frozen raw liver on a cheese grater until you get about 1/2 cup or add your desiccated liver powder.
Add the mince and liver and stir until all browned and broken up
Add the paprika and tomato paste and stir
Add the zucchini, carrot, broccoli and mushrooms and stir
Add the passata or tinned tomatoes and the bone broth
Place a lid on and turn heat down to a simmer
Cook for 30-40 minutes until the mixture has thickened and reduced
Whilst cooking prepare your pasta/zucchini noodles
Prior to serving, add the balsamic and the honey and stir through.
Serve and top with chilli (optional) and season with salt/pepper (omit for young children).