SERVES
ACTIVE TIME
TOTAL TIME
Bolognese is a staple in both of our kitchens. It’s great fresh off the stove, even better after a few days in the fridge, and somehow at its best when you rediscover it in the freezer a month later— postpartum, starving, and very much not in the mood to cook. This version takes it up a notch by adding liver or your choice of organ meat, which packs in nutrients without compromising the flavor. The long, slow braise in this recipe mellows the liver flavor beautifully. Even if liver isn’t your thing, try adding just a small amount. You won’t ruin the dish, and you might just surprise yourself.
2 tablespoons lard
1 medium white onion, finely chopped
2 ribs celery, finely chopped
2 medium carrots, finely chopped
2 tablespoons salt, divided
2 pounds ground beef (80/20 blend)
1 pound ground pork
½ pound finely chopped beef liver (you can add more if you like the flavor, up to 1 pound)
1 (28-ounce) can whole peeled tomatoes
1 cup red wine
2 cups bone broth (p. 108)
½ cup heavy cream or sub coconut milk for dairy-free option
Yield
ACTIVE TIME
TOTAL TIME
Bolognese is a staple in both of our kitchens. It’s great fresh off the stove, even better after a few days in the fridge, and somehow at its best when you rediscover it in the freezer a month later— postpartum, starving, and very much not in the mood to cook. This version takes it up a notch by adding liver or your choice of organ meat, which packs in nutrients without compromising the flavor. The long, slow braise in this recipe mellows the liver flavor beautifully. Even if liver isn’t your thing, try adding just a small amount. You won’t ruin the dish, and you might just surprise yourself.
10/10 will make this again.
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© eating for life 2026
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