Chicken liver and bacon bolognese

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Serves: 6

By colditz



  • 1 tin ratatouille

  • 250g chicken liver chopped into 1cm pieces

  • 500g passata

  • 1 bag bacon for cooking, chopped into 1cm pieces


  1. Fry together, with a drop of oil if you have it, and when it's all browned, add the tin of ratatouille (blended if your children object to lumps) and the passata.
  2. Bubble on a low heat for about an hour, stirring occasionally. The livers disintegrate into the sauce, leaving the flavour without the odd texture of liver.
  3. Cook the spaghetti as indicated on the packet, and serve.

Handy Hint

Don't admit to the children what you used to make the bolognese. It's full of vitamins and minerals, “chicken in tomato sauce with bacon” is all they need to know. The whole meal costs less than £3.50 and there is always loads.

Additional Information

  • Can Freeze

  • Make Ahead

  • Basics

  • italian

  • Pasta

  • Chicken

  • Main Course

  • Dairy Free

  • Nut Free

  • Egg Free

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Your comments

  • colditz 23/11/12 18:16

    Great for boosting iron and veg intake, in a secretive and sly way.