Chicken Liver Spaghetti Sauce for Studs
From notyourmomma 17 years ago
- 60 minutes to make
- Serves 6
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. Read more The husband who hates livers asked for seconds on this one. LOL, what he doesn't know won't hurt him. See less
Ingredients
- 2 tubs of chicken livers, soaked in milk, trimmed cut in half shopping list
- 2 lbs. of fresh mushrooms (I use one lb. crimini and one lb. white) shopping list
- 3 bell peppers, I like to tricolor it, green orange red shopping list
- 3 lbs of fresh tomatoes shopping list
- 3 bunches of green onions shopping list
- 3 tablespoons of minced garlic shopping list
- 3 tablespoons of fresh chopped parsley shopping list
- 1 cup of butter shopping list
- 1/2 tsp of dried thyme shopping list
- 4 rasps of fresh nutmeg shopping list
- 1 tsp of sugar shopping list
- 1 tsp of salt shopping list
- 2 tsp of crushed red pepper flakes shopping list
- 1 cup of dry Sauterne wine shopping list
- 1/2 cup of heavy cream shopping list
- 1 1/2 lbs. of vermicelli noodles shopping list
- Combo of shredded asiago/parmesan/romano cheese shopping list
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.
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" It was excellent "