St francis spaghetti sauce with chicken liver

4 servings

Ingredients

Quantity Ingredient
Dwigans fwds07a
Tomato sauce
3 slices Bacon -- cut into small
Piece
Optional
¼ cup Olive oil
1 medium Size onion -- chopped fine
1 large Garlic clove -- minced
3 pounds Peeled and coarsely chopped
Tomatoes or 2 large cans of
Peeled tomatoes
1 cup Tomato juice
¼ cup Fresh chopped parsley
1 Bay leaf
Salt and pepper to taste
Parsley springs for garnish
Chicken livers
1 pounds Chicken livers
2 tablespoons Cooking oil or butter
Salt and pepper to taste
½ cup Dry red wine

Directions

Sauce: Saute the bacon in the olive oil, then add the onion, sauteing until it is golden. Stir in the garlic, tomatoes, tomato juice, parsley, bay leaf and salt and pepper. Cover and simmmer stirring occasionaly for ½ hor. You may have to add more tomat Livers: Wash the chicken livers, pat them dry and cut each in half, removing tissue, saute in oil or butter until browned. Season them with salt and pepper, add wine, and cook them over a low heat for 10 minutes. After the tomato sauce is cooked, add the chicken livers and heat well. Serve over freshly prepared spaghetti or noodles. Sprinkle parsley on top

Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

Related recipes