My kids love this and it’s a great way to get liver into their diet. Liver is one of the most nutrient dense foods and you can’t even taste it in this recipe. I serve it on spaghetti squash or occasionally we have it with quinoa spaghetti. I double this recipe so I have leftovers for lunch or to freeze.
- 1 spaghetti squash
- 2 tablespoons refined coconut oil
- 2 lbs grass-fed ground beef
- 1/2 lb of minced or ground chicken livers
- 4 teaspoons minced garlic (4 cloves)
- 2 tablespoons dried oregano
- 2 tablespoons of Italian seasoning
- 2 tablespoons fennel (this is a key ingredient)
- 2 tablespoons dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 (28-ounce) cans crushed tomatoes (I like fire-roasted Muir Glen)
- Salt and freshly ground black pepper
- 1/2 cup chopped fresh basil leaves, lightly packed
Preheat oven to 350. Cut spaghetti squash in half lengthwise and place cut side down on a baking sheet and cook for 20-35 minutes depending on size. Cook until squash is soft. Scrape out seeds and use squash as noodles.
While the squash cooks, heat oil in a large (12-inch) skillet over medium-high heat. Add the ground beef and liver and cook, crumbling the meat with a wooden spoon, for 5 to 7 minutes, until the meat has lost its pink color and has started to brown. Stir in the garlic, oregano, Italian seasoning, fennel, dried basil, and red pepper flakes and cook for 1 more minute. Add the tomatoes, 1 1/2 tablespoons salt, and 1 1/2 teaspoons pepper, stirring until combined. Bring to a boil, lower the heat, and simmer for 20 minutes. Add meat and cook for another 10-15 minutes until thickened. Adjust salt and pepper. Stir in chopped basil leaves.