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.

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