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Simple Beef Liver Meat Sauce

AuthorBronwyn Case
Adding beef liver to a simple meat sauce is the easiest, sneakiest, and most versatile way to incorporate more organ meats into your diet. I use this meat sauce recipe for a number of things such as spaghetti, lasagna, cabbage rolls, and more! It is chunky and delicious and a great thing to have on hand in the freezer.
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Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes

Ingredients  

  • 2 tbsp Olive Oil
  • 3-4 Minced Garlic Cloves
  • 1 Diced Onion
  • 1 Diced Bell Pepper
  • 1 lb Ground Beef
  • 2-4 oz. Ground Liver 1-2 Liver Cubes
  • 3 oz. Tomato Paste
  • 1/4 Cup Red Wine optional
  • 1 Can Tomatoes 16 oz. Crushed
  • 1/4 Cup Freshly Chopped Herbs or 1 Tbsp Dried Herbs equal parts basil, oregano, parsley, and thyme
  • Salt & Pepper To Taste around 1-2 tsp each

Instructions 

  1. Gather all your ingredients and prep them: mince the garlic, dice the onion and bell peppers, and have your ground beef, and ground beef liver ready (liver cubes from frozen can be used).
  2. Heat a large pot over medium-high heat.
  3. Add a splash of oil to the pot, then add the minced garlic, diced onion, and bell peppers. Cook for 5-7 minutes, stirring occasionally, until the vegetables are tender.
  4. Add the ground beef and ground beef liver to the pot. Cook until the meat is evenly browned and crumbly. The liver cubes will thaw and cook as the meat browns.
  5. Optional: For added depth of flavour, pour in a splash of red wine once the meat is cooked through. Allow it to reduce for 2-3 minutes, stirring occasionally.
  6. Stir in the tomato paste, fresh or dried herbs, salt, and pepper. Mix well to combine the flavours.
  7. Add the canned tomatoes with their juices to the pot. Bring the mixture to a simmer and let it cook for a couple of hours, stirring occasionally, until it reaches your desired thickness. The longer it simmers, the more flavourful the sauce will become.
  8. Once the sauce has reached the perfect consistency, taste and adjust the seasoning with more spices or salt if needed.
  9. Your rich and hearty meat sauce is ready to be served! Pair it with your favourite pasta or use it in other dishes.

Notes

For a chunkier sauce, use diced tomatoes. For a smoother sauce, use crushed tomatoes.
I like to make a double batch of this recipe. Use half for dinner and freeze the other half for another meal. It saves time and the sauce tastes even better!
Sometimes, if I'm making lasagna, I will make two small lasagnas with a single batch of meat sauce. Bake one for dinner and cover the other in tin foil and freeze for another day.
If you have a large family or are feeding many people, you might make a double batch and use the whole thing!