Chicken Liver Spaghetti Sauce
Yield
6 servingsPrep
10 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
chicken livers
|
*
|
| 1 | clove |
garlic
chopped |
|
| 2 | medium |
onions
chopped |
|
| 4 | teaspoons |
olive oil
|
|
| 2 ½ | cups |
tomatoes
|
|
| 6 | ounces |
tomato paste
|
|
| 1 | teaspoon |
basil
chopped |
*
|
| ½ | teaspoon |
oregano
crushed |
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | cup |
red wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
chicken livers
|
*
|
| 1 | clove |
garlic
chopped |
|
| 2 | medium |
onions
chopped |
|
| 2E+1 | ml |
olive oil
|
|
| 591 | ml |
tomatoes
|
|
| 173.4 | ml/g |
tomato paste
|
|
| 5 | ml |
basil
chopped |
*
|
| 2.5 | ml |
oregano
crushed |
|
| 1.3 | ml |
cinnamon
|
|
| 118 | ml |
red wine
dry |
*
|
Directions
Quarter livers, remove membranes dredge with seasoned flour, sauté livers in 2 teaspoon oil, set aside.
Add livers to the sauce during last 10 minutes of cooking.
