Here's an easy take on the classic bolognaise that adds the goodness of beef liver because gram for gram liver contains more nutrients than ANY OTHER food. Enjoy :)
Ingredients: Serves 2-4
- 500g beef mince
- 1 tbsp freeze-dried beef liver powder
- 1 tbsp psyllium husk (optional)
- 1 brown onion, diced
- 2 garlic cloves, minced
- 1 carrot
- 1 zucchini
- ½ a head of broccoli, chopped, stems included
- 2 tsp olive oil or tallow
- 1/2 a 700ml bottle of organic pasta sauce
- ½ teaspoon sea salt
- Pepper, to taste
*I serve it with gluten free quinoa or brown rice pasta, or zoodles!
Method:
- Start by chopping the onion and garlic. Set aside and then grate the carrot and zucchini, and chop the broccoli finely.
- Put a large fry pan on a medium-high heat, add the olive oil, add the chopped onion.
- Sautee the onion for a few minutes and once translucent, add the chopped garlic, leave to sautee together for a minute or so.
- Add the beef mince to the pan, stirring it into the onion and garlic, then add in the liver powder, and psyllium husk (if using), mix well for 1-2 minutes.
- Stir in the pasta sauce and leave on a low heat to reduce the tomato mixture, for 5 minutes.
- Add the grated carrot and zucchini and cook for a further 5 mins or so - add more pasta sauce if it needs it.
- Season with salt and pepper and serve with pasta of your choice (or zucchini noodles)!
