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Nutritious and healthy tomato sauce
This is the classic Bolognese sauce with 100% natural ingredients and extra nutritious thanks to a hidden ingredient (beef liver). The tomato sauce is simple to make although you need to prepare the tomatoes, but it’s worth it!.
I never was a big fan of pasta, although I liked it. What I really liked was the tomato sauce, my husband even ate it with bread. I should try to make a keto sandwich with tomato sauce and melted cheese that must be insane.
The best Bolognese sauce I've tried in my life was in an Italian restaurant (of course). I really don't know how they do it to make it so so delicious and with so much tomato flavor. I think the key is in the tomato quality, so try to make it with the best tomatoes you can find.
Remember that tomatoes are a summer fruit, so if you want to enjoy them at their best, eat them during summer. I'd like to learn how to preserve tomatoes during summer so I can use them later in the winter. This is more environmentally friendly than buying cans or tomatoes that taste like nothing during winter.
This recipe has a (not so) hidden ingredient: beef liver. Liver is one of the most nutritious foods out there, it's so nutritious that you can eat a very small portion and get a ton of nutrients. Down below you will find the nutritional information for this recipe with all the vitamins and minerals.
Since my husband doesn't like the taste of liver I try to give it to him in camouflaged ways and this tomato sauce has been the best so far, because you can't even taste so you don't know it's there.
I hope you try to make this, your family is going to be well fed for sure ;)
: 10 min.
: 10 min.
4 servings
- 400 g ground beef
- 125 g liver (any animal)
- 1 Small onion
- 4 Medium size tomatoes
- 3 Zucchini
- 2 Minced garlic cloves
- 3 Tbsp extra virgin olive oil
- 2 Bay leaves
- Cumin to taste
- Ground black pepper taste
- Salt to taste
- Smoked paprika to taste
- Oregano to taste
- Dice the onion.
- Remove the stem, peel and dice the tomatoes.
- Process the tomatoes in a blender.
- Do the same with the liver (don't mix it with the tomatoes, do it separately).
- In a pan put a drizzle of olive oil. Once it's hot sauté the onion together with the minced garlic.
- Once the onion is translucent, add the ground meat together with the liver puree
- Mix well and wait until the meat is cooked.
- Sift the tomato puree to remove the seeds.
- Add the tomato puree to the pan and cook until the puree is reduced by half.
- To make the zoodles, peel the zucchini and then create the spaghettis using a spiralizer.
- Lightly sauté the zoodles, make it al dente ;)
- Serve with as much as parmesan cheese you like
- : 450 kcal
- : 8.54 g
- : 28.5 g
- : 36.7 g
- : 1 : 12
- : 0.19 mg
- : 1.29 mg
- : 11.29 mg
- : 3.16 mg
- : 0.86 mg
- : 24.55 µg
- : 231.6 mg
- : 130.1 µg
- : 2949.25 µg
- : 29.3 mg
- : 17.3 IU
- : 2.49 mg
- : 21.8 µg
- : 59.7 mg
- : 4.7 mg
- : 5.39 mg
- : 57 mg
- : 925.6 mg
- : 32.1 µg
- : 690.8 mg
- : 8.43 mg
