Heat 2 tbsp. of the oil in a large saucepan, add the garlic, onion and carrot and fry for 6 minutes. Brown beef, veal or chicken and bacon. Separately flour chicken livers saute in butter until done. Set aside.
Stir in the Masala, tomatoes, basil and tomato puree (paste) and cook for 4 minutes. Season to taste with the salt and pepper. Stir in livers and meat. Cover and simmer for approx. 40 minutes.Remove lid and stir and simmer 10 minutes.
Meanwhile bring a large pan of lightly salted water to the boil. Add the pasta and the remaining oil and cook for about 12 minutes, until tender, but still firm. Drain and transfer to a serving dish. Pour sauce over paste, toss and serve hot.
Serve with fresh green leaf salad and garlic bread.
Originally Submitted
6/20/2004
0 Out of 5 from
0 reviews
You can add this Bolognese w/ Chicken Livers and Tagliatelle recipe to your own private DesktopCookbook.
