Liver Bolognese

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Based on its location in supermarkets – wedged between pricier cuts of meat or even in the frozen section – you might be fooled into thinking what you’ve always thought: organ meats = no thanks! Now’s the time to change that misconception. Truth be told, organ meats are highly nutritious.

Liver in particular ranks at the top of the list. It’s packed with protein, contains the most concentrated source of vitamin A, has plenty of vitamin B, is crammed with iron and folic acids… and most importantly? It won’t break the bank! This superfood costs less than its more conventional counterparts (steak, breast), yet, its distinct flavor can be a little difficult to swallow for some palates.

Here’s a recipe we absolutely love, courtesy of Nutrition is Medicine – with a few of our own bacon-inspired tweaks – that’s guaranteed to give you all the goodness of liver, without the gamey taste. If you’re really not keen on the flavor, split the liver meat 50/50 with ground beef.


  • 400g chicken liver
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 cups crushed tomatoes
  • 2 rashers of bacon, chopped
  • 4 cloves garlic
  • 2 teaspoons thyme
  • 1 teaspoon basil
  • sea salt
  • cheese (optional)


  1. Soak the liver for an hour or two in water with a squirt of lemon juice to remove any bitter flavours. It can also be soaked overnight in the fridge.
  2. Melt the coconut oil into a pan on med-low heat. Add the onions and cook until soft.
  3. Toss in the chopped bacon and cook until crispy.
  4. Add the liver to the pan and cook for an additional 10 minutes on each side. Remove from heat and let cool.
  5. Move liver from pan to cutting board. Chop up the liver and return to pan.
  6. Blend the crushed tomatoes with the garlic cloves and also add to pan. Also add the spices to pan.
  7. Simmer the mixture for 5-10 minutes to bring it to a consistent temperature.
  8. Serve immediately on its own or on top of zucchini noodles. Sprinkle with cheese if desired.

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