Sneaky chicken liver and lamb Bolognese

by Bernhard Krupp June 25, 2018 2 min read

Sneaky chicken liver and lamb Bolognese

Sneaky chicken liver and lamb Bolognese 




preparation time:20-30mins

cooking time:60mins 






2-3 TBSP tomato paste 

1 cup Hagen's organic chicken stock 

2 garlic cloves

1/2 TBSP extra virgin olive oil 

3-4 sprigs of thyme with stems removed 

1/2 teaspoon dried oregano 

1/4 teaspoon Himalayan or Celtic sea salt 



600g Hagen's Organic Lamb mince 

400g Hagen's Organic chicken liver 

1 red onion 

1 carrot 

1 cup baby spinach 

Left over zucchini from spiralizing (or if using normal pasta add 1 whole zucchini)

Gruyere  and cheddar cheese to serve 

pink Himalayan sea salt or Celtic sea salt for seasoning 

1 TBSP extra virgin olive oil 

1/2 cup Hagen's Organic chicken stock or broth (this may not be needed but during cooking you may want to add a little more liquid as the sauce will reduce)


Zucchini noodles:


4-6 zucchinis (other variations: pasta of choice or a combination of carrot and zucchini) 

optional: 1 small clove garlic and drizzle of extra virgin olive oil




We'll begin with the sauce, crush the two cloves of garlic using a garlic crusher (dicing is fine if you don't have a garlic crusher) pop a saucepan on low-medium heat with 1/2 TBSP of olive oil. Once oil has warmed add garlic, toss for a couple of minutes with a wooden spoon before adding the stock, tomato paste and herbs. Brin to a low, slow simmer and cover with a lid for 20minute to allow flavours to infuse. 

In a food processor blitz all the vegetables, put aside. Now add the chicken livers to the food processor and blitz on low- be careful not to over process because they can fall apart and become mushy - we just to blitz it down just enough for it to go unnoticed when combined with the mince. 

Combine mince, vegetables and liver, season with sea salt and pepper 

In ceramic cast iron pot bring the olive oil to warm, followed by the mince mixture and mix gently with a wooden spoon. 

Once the meat has browned, add the sauce. 

Let sauce simmer on stove top for 1hr checking and stirring occasionally, at this stage you may add some of the extra broth/stock . Leave to rest for 10minutes before serving. 

Prepare noodles by using a spiralizer and then lightly steam or sauce' in fresh garlic and olive oil (use 1 small clove and a dash of olive oil - these don't need to be 'measured' as such) 

Serve the noodles (or pasta of choice) with ladles of the sauce and top with grated Gruyere and cheddar cheese. 


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From Hagen's:

Steak 1x 750 gram T-Bone

For the Salsa Verde 

1 banana shallot 

50 gram pickled jalapenos 

50 grams capers in brine drained  

1 tin Ortiz anchovy 

2 cloves garlic 

120 ml red wine vinegar

½ bunch parsley flat leaf 

½ bunch of coriander 

½ bunch mint

220 ml olive oil 

Flake salt pinch


For the tomato salad 

8 X Good quality Ripe truss/Roma tomatoes 

1 banana shallot

200 ml x Extra virgin olive oil 

100 ml x Red wine vinegar 

½ bunch green basil 

½ bunch thyme 

50 gram Capers 



  1. Remove the T-bone from the fridge and place on a plate leave out on the bench to come up to room temperature, light your BBQ so it gets nice and hot
  2. Pick the parsley,coriander and mint separating the leaves and the stalks, finely chop and put in a bowl 
  3. Peel both the shallots set one aside for the salad, finely dice one of the shallots and add to the bowl with the herbs
  4. Remove the anchovies from the tin and finely chop these along with the jalapenos, add these to the bowl with the herbs, grate both the garlic cloves in to this bowl and mix adding the olive oil and the red wine vinegar and a good pinch of flake salt, mix well and set aside in the fridge 
  5. Finely slice the other shallot and place in a bowl with the capers, thyme and red wine vinegar, leave to marinade for 15 minutes, once that time is up add the olive oil 
  6. Slice the tomatoes into rounds and lay out on a large plate, season well with sea salt and freshly ground black pepper 
  7. Place the thyme and rosemary together and tie with a piece of string, place the bunch into a small bowl of olive oil and brush the olive oil all over the steak, season well with flake salt and freshly ground black pepper 
  8. Place the steak flat on the BBQ and brush again with the rosemary and thyme brush, repeat this process every 5 minutes during the cooking after approx. 10 minutes turn the steak and cook for a further 8 minutes, remove from the grill and allow to rest (if you can use a temperature probe top measure the middle of the meat we want the internal temperature to be 55c, probes are a great investment to help your cooking)
  9. Spoon the caper and shallot dressing over the top of the tomatoes and place the basil over the top of that 
  10. After 10 minutes resting, remove the steak from the bone using a sharp knife and slice, spoon over the top of the steak the anchovy Salsa Verde and leave the remainder on the side serve immediately 
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