Chicken Liver & Spaghetti Bake
Chicken liver, ground beef and baked spaghetti.
Yield
6 servingsPrep
15 minCook
40 hrsReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
ground beef
|
|
| 2 | small |
onions
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | large |
tomatoes, canned
|
|
| 6 | ounces |
tomato paste
|
|
| 1 | teaspoon |
basil
ground |
*
|
| 1 | teaspoon |
chili powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | pound |
chicken livers
cut up |
|
| 1 | tablespoon |
butter
melted |
|
| ½ | pound |
pasta
thin spaghetti |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
ground beef
|
|
| 2 | small |
onions
chopped |
|
| 1 | large |
green bell peppers
chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | large |
tomatoes, canned
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 5 | ml |
basil
ground |
*
|
| 5 | ml |
chili powder
|
|
| 5 | ml |
salt
|
|
| 453.6 | g |
chicken livers
cut up |
|
| 15 | ml |
butter
melted |
|
| 226.8 | g |
pasta
thin spaghetti |
|
Directions
Simmer hamburger, onions, green pepper and oil until meat has lost red color.
Sieve tomatoes and add with tomato paste and seasonings.
Cover and simmer for 1 hour.
Simmer livers and butter for 10 minutes and add to meat mixture.
Cook spaghetti, drain and place in a 2 quart dish.
Pour on meat sauce and toss lightly.
Cover and bake 30 minutes at 350℉ (180℃).
