Chicken liver spaghetti sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | litre | Chicken livers See Note |
| Salt and Pepper to taste | ||
| 1 | Clove Garlic chopped fine | |
| 2 | mediums | Onions chopped |
| 4 | teaspoons | Olive Oil |
| 2½ | cup | Tomatoes See Note |
| 6 | ounces | Tomato Paste sm can. |
| 1 | teaspoon | Fresh Basil chopped |
| 1 | Sprig Rosemary to taste | |
| ½ | teaspoon | Fresh Oregano crushed |
| ¼ | teaspoon | Cinnamon |
| Salt and Cayenne to taste | ||
| ½ | cup | Dry Red Wine |
| 3 | Neem leaf, Curry leaf | |
| Use Bay leaf as substitute | ||
Directions
NOTE:Seasoned Flour, mix ¾ cup of flour with salt and pepper.
NOTE: Tomatoes, 2½ cups of canned or fresh tomato meat, peeled, and passed through a strainer. Remove the seeds.
NOTE:Livers, Method 1. quarter livers,remove membranes dredge with seasoned flour, saute livers in 2 t oil, set aside. Add livers to the sauce during last 10 minutes of cooking. Method 2. quarter livers remove membranes and blanch in 3 cups of simmering seasoned water, set aside. Add livers to the sauce during last 10 minutes of cooking.
SAUCE: Saute onions in 2 t oil until soft, add garlic saute 2 more minutes. Add tomatoes, paste, seasoning, and wine. Stir regularly over low heat, simmer for about an hour. Results should be smooth and creamy, This sauce is a very good basic sauce.
This original intention of this sauce was to fix chicken livers in a very fine tomato sauce to serve on noodles or pasta.