Epic Beef Bolognese Sauce (with sneaky liver!)

Meat sauce has so many different uses, whether you want to use it on top of zucchini noodles, as taco filling, or to stuff peppers and roast in the oven- this recipe is guaranteed to satisfy not only your taste buds, but also your nutritional requirements.

Organ meats are much more nutrient dense than conventional cuts of meat. I personally love liver, but it’s one of those foods that many people have a hard time incorporating into their diet. This meat sauce completely masks the taste/ texture of liver- so much that you could serve it to a picky eater and they wouldn’t even know the difference!

This recipe is HEAPS simple. Normally I would opt to make even my own tomato sauce, but I had some in the fridge- so I used pre-made sauce. Pre-made sauce can be awesome, so long as the ingredients are on point. No sugars or other junk, the one I used was “Rao’s” a brand from Italy; ingredients are simply tomato, olive oil, artichokes, salt, and pepper.


Epic Beef Bolognese Sauce (with sneaky liver!)



- 1 lb. of organic, pasture raised, grass-fed ground beef (medium)

- 1 lb. of organic, pasture raised, grass-fed ground beef (lean)

- 350-500 grams of organic, pasture raised, grass-fed beef liver (the quantity depends on how much you like liver; if you’re trying to really hide the taste, opt for a smaller quantity)

- 1 jar of tomato sauce (400ml - 700ml, depending on what you want to use your sauce for)

- few glug’s of high quality organic olive oil

- pinch or two of sea salt



  1. Add the lean and medium ground beef, and salt, to a hot, well oiled (large) pan.

  2. Chop the meat into smaller pieces using a spatula so that it is spread out across the pan.

  3. While the meat starts to brown, put the liver into a food processor (or blender) and mix on high until smooth

  4. Once the ground beef is about halfway cooked (and starting to brown) add the liver to the pan.

  5. Stir regularly to cook the beef mixture evenly.

  6. Once the beef is almost cooked, add in your tomato sauce (see notes below for quantity).

  7. Continue to stir/ simmer for about 5 minutes to evaporate some of the liquid and let the sauce marinate into the meat.


1. The amount of liver you use depends on how much you like liver; as someone who loves it, I used about 500g and the taste still feels “hidden” to me, but if your trying to fool kids.. perhaps opt for 250g.

2. The amount of tomato sauce you use depends on what you want to use the sauce for, in these pictures, I used a little more that 1/2 a 680ml jar of tomato sauce (mostly because it was what I had leftover in the fridge). If your making tacos, 1/2 a jar is perfect; if you’re making pasta sauce, opt for a little more.

3. Don’t forget to add a little bit of (filtered) water to the “empty” tomato sauce jar, shake it well, and add the contents to the meat sauce (to get all the leftover sauce from the jar!)

4. Feel free to swap out the liver for any other organ meat!


5. Recipe calls for 1 lb of medium ground beef, and 1lb of lean ground beef- but you could easily go for 2lbs of either or. I normally get only medium (more fatty) beef, and strain any excess fat to use as tallow for future cooking, but since this is a meat sauce- I went half lean, half fatty. Don’t be afraid of fat, if you’re buying high quality meat- the fat stores many of the nutrients (and flavour!)

6. Store in a glass jar in the fridge for about 3-4 days.


You can use this recipe for SO many meals, including lettuce tacos (learn more HERE), zucchini noodles (learn more HERE), or chickpea pasta (learn more HERE).

Beef bolognese with chickpea pasta, and loaded with veggies. Click image for full recipe.

Beef bolognese with chickpea pasta, and loaded with veggies. Click image for full recipe.