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!

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.

Spaghetti bolognaise with a twist

GF | EF | DF | NF | RSF
Course 1 meal a day, Family Meals, Main Course
Servings 4 people


  • 1 Large saucepan
  • 1 Spoon
  • 1 Grater
  • 1 knife


  • 1 tbsp olive oil
  • 1 brown onion finely diced
  • 2 cloves garlic minced
  • 500 grams beef mince
  • 1/2 cup frozen raw liver grated
  • 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


  • 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. 
  • 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).


AGE APPROPRIATE: Mince from one meal a day+
Tried this recipe?Let us know how it was!

Raw liver and mince

Lots of vegetables

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Recipe Rating

  1. Jess says:

    If I don’t have bone broth, what would be an alternative and how much? Thank you.

  2. Hollie Giumelli says:

    If you were to use nutra organics bone broth powder, how much would you use?

  3. Vanessa says:

    Can I ask if the maple syrup and the balsamic vinegar is optional and also why it’s in it?

  4. Steph says:

    Hi Luka, I have frozen COOKED organic chicken liver in freezer can I grate and add this? Thanks

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