How to make it

  • 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.

Reviews & Comments 6

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    " It was excellent "
    otterpond ate it and said...
    Cheers! Marvelous combination.
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  • inmaculada 11 years ago
    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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  • mellian 11 years ago
    Oh yeah.. gotta do this! We LOVE liver of all kinds!
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  • gingerlea 11 years ago
    I LOVE chicken livers but hubby does not. Recipe sounds really good!!!!!!!
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  • merlin 11 years ago
    This looks great! I only hope I'm man enough.....
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  • shirleyoma 11 years ago
    I bet it is good! The wine and mushrooms are a good combo here... thanks
    Was this review helpful? Yes Flag

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