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  • Writer's pictureLiz Hoobchaak

Ragu Bolognese

There is nothing better than a hearty bowl of ragu on a cold evening. This is a great dish to make when you have some extra time since it needs to slowly simmer for several hours. Ragu has always been one of my favorite go-to weekend meal prep meals since it reheats very well and can be repurposed for another quick lunch or dinner during the week.

My secret ingredient to making this dish have such incredible flavor is ground up chicken liver. In addition to making it taste delectable, it also gives this ragu a big iron boost. 

Iron deficiency is one of the most common nutrient deficiencies in the world, especially for those with IBD. Consuming liver regularly is one of the best ways to help naturally boost your iron levels. This meal hides it very well for those who may not like the taste. It can be omitted if you prefer and the recipe will still be delicious. 


2 lb grass-fed ground beef

2 lb ground pork

4 chicken livers

5 celery stalks

3 large carrots 

1 white onion 

1/2 cup tomato paste 

15 oz can crushed tomatoes 

1 cup dry red white 

2 tsp salt 

Pinch of pepper 

1 tbsp olive oil


  1. Finely dice carrots, celery and onion. 

  2. Heat olive oil in a dutch oven on the stove on medium / high heat.

  3. Sauté carrots, celery and onion with 1 tsp of salt and a pinch of pepper until soft, about 10-15 minutes. Transfer mixture onto a plate. 

  4. In the same pot on medium/high heat, brown the beef and pork with 1 tsp of salt. Cook meat until water is removed, breaking up meat with a slotted wooden spoon, approximately 20 minutes. 

  5. Finely chop the liver into a purée. Add liver to the meat mixture and stir to incorporate. Cook for 1 minute. 

  6. Add tomato paste, stir and incorporate, cook for 1 min. 

  7. Add red wine, stir to deglaze pot, cook for two minutes. 

  8. Add vegetable mixture back in with crushed tomatoes, stir and cook on low heat for 3-4 hours uncovered, stirring occasionally. 

Ragu is very versatile and can be paired with many things. Pictured here is Ragu paired with a butternut squash mash and topped with grated parmesan reggiano cheese.  

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