Recipe

Chicken Liver Spaghetti Sauce For Studs Recipe

	Notyourmomma / All my dishes 1 year ago Serves six hungry guys, a go-to sauce for a change from a standard bolognese. First had it when the hockey teams (Old Timers league from Toronto) came to town. The Ginger family served this to all those hulks and it was devoured in minutes. The hu... More Prep:60m Cook:60m Servings:6	Notyourmomm
	robust intense sauce notforthefaintofheart

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Ingredients

2 tubs of chicken livers, soaked in milk, trimmed cut in half

2 lbs. of fresh mushrooms (I use one lb. crimini and one lb. white)

3 bell peppers, I like to tricolor it, green orange red

3 lbs of fresh tomatoes

3 bunches of green onions

3 tablespoons of minced garlic

3 tablespoons of fresh chopped parsley

1 cup of butter

1/2 tsp of dried thyme

4 rasps of fresh nutmeg

1 tsp of sugar

1 tsp of salt

2 tsp of crushed red pepper flakes

1 cup of dry Sauterne wine

1/2 cup of heavy cream

1 1/2 lbs. of vermicelli noodles

Combo of shredded asiago/parmesan/romano cheese

Directions

Soak livers while prepping veggies, then drain,trim and cut in half.

Scald, peel and chop tomatoes.

Chop the rest of the vegetables.

In a heavy six quart pot, melt 1/2 cup of butter and over very low heat saute the mushrooms, stirring constantly until they give up their water and are wilted down. Remove from pot and set aside.

Add chopped veggies (peppers, onion, garlic, tomato) back to same pot, saute until tender but not browned.

In separate pan, melt butter and add chicken livers, cook very gently.

Finally combine all the veggies, chopped tomatoes, cooked livers, cooked mushrooms and any juices collected in the bowl to the big pot. Season with sugar, thyme, nutmeg, salt and pepper.

Simmer gently.

15 minutes before serving, stir in Sauterne and cream to meat sauce and cook on low heat while the vermicelli noodles are cooking according to package directions.

Drain noodles, top with sauce, sprinkle with cheeses and extra parsley.

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Comments

shirleyoma 1 year ago said:
I bet it is good! The wine and mushrooms are a good combo here... thanks

merlin 1 year ago said:
This looks great! I only hope I'm man enough.....

gingerlea 1 year ago said:
I LOVE chicken livers but hubby does not. Recipe sounds really good!!!!!!!

mellian 1 year ago said:
Oh yeah.. gotta do this! We LOVE liver of all kinds!

inmaculada 1 year ago said:
Nice change to traditional bolognese. I really like liver and all kinds of paté. In fact, I use to add some paté to my traditional pasta sauce.
Maybe I´ll change extra-virgin olive oil for the butter since it is more my Mediterranean-style of cooking.
Thanks for the idea.

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