Offaly Good Italian

I know this post is really close to my last, but I can't help it! I've created a tasty meal using one of my new favorite meats: beef liver.

Don't be scared my friends.... please don't run away screaming... Liver may seem like one of the last things on Earth you'd ever want to eat; but let me assure you, that when it's cooked right, it can taste amazing (AND it's good for you)!

Offaly Good Italian

Ingredients:

• coconut oil
• 1 lb grassfed beef liver, cubed
• 1 lb grassfed ground lamb (you could also use ground beef)
• 1 large bell pepper, chopped
• 1 medium onion, chopped
• 1 8oz pkg sliced mushrooms
• 6 oz fresh baby spinach
• 3 cloves garlic, minced
• 1/2 jar Wegman's Diavolo sauce (you could use any sauce you prefer)
• 1 14.5 oz can diced tomatoes, drained
• 1/2 tsp oregano
• 1/2 tsp basil
• salt & pepper, to taste
• red pepper flakes, to taste
• lemon juice or a good quality balsamic vinegar (for drizzling)

Method:

• Heat coconut oil in a large non-stick pan over medium-high heat. 
• Add the mushrooms, bell pepper and onions. Saute until softened (a few minutes).
• Add the ground lamb and cook until the lamb is browned. Add the garlic and saute for another minute or so.
• Add the sauce, tomatoes, oregano, basil, salt, pepper and red pepper flakes. Simmer for 1-2 minutes.
• Add the liver; stir well. Then stir in the baby spinach until it has wilted. Let the entire mixture cook for 3-5 minutes, or until the liver is just cooked through (and I mean just! Overcook it and it gets tough).
• Serve over pasta, rice, mashed potatoes or a lovely parsnip/carrot puree (which is what we served it over and was made from here: http://nomnompaleo.com/post/4105061950/carrot-parsnip-puree). Drizzle with a little lemon juice or good quality balsamic vinegar.

This dish is absolutely divine! The liver is tender and adds just a touch of mineral-y goodness that compliments the flavor of the lamb and the spiciness of the sauce. The lemon juice (or balsamic) adds a little bit of brightness. It's complex, slightly 'off' and will warm your insides on a rainy September evening.

Don't be shy and eat your liver (or at least give it a try)!