This hearty St. Francis Spaghetti Sauce combines the deep umami of chicken livers with crispy bacon and a robust tomato base. The dish offers a luxurious texture and complex flavor profile, balancing the earthiness of the liver with bright herbs and wine. It is an excellent choice for a sophisticated weeknight dinner or a comforting family meal. The sauce simmers slowly to meld flavors, resulting in a thick, savory coating for spaghetti or noodles. Simple ingredients come together to create a restaurant-quality experience at home, perfect for those who enjoy traditional, meat-forward Italian-inspired cuisine.
St Francis Spaghetti Sauce With Chicken Liver
Description
This hearty St. Francis Spaghetti Sauce combines the deep umami of chicken livers with crispy bacon and a robust tomato base. The dish offers a luxurious texture and complex flavor profile, balancing the earthiness of the liver with bright herbs and wine. It is an excellent choice for a sophisticated weeknight dinner or a comforting family meal. The sauce simmers slowly to meld flavors, resulting in a thick, savory coating for spaghetti or noodles. Simple ingredients come together to create a restaurant-quality experience at home, perfect for those who enjoy traditional, meat-forward Italian-inspired cuisine.Ingredients
Directions
-
In a large saucepan, saut the chopped bacon in olive oil over medium heat until crispy.
-
Add the finely chopped onion to the bacon and saut until the onion is soft and golden.
-
Stir in the minced garlic and cook for 1 minute until fragrant.
-
Add the chopped tomatoes, tomato juice, chopped parsley, bay leaf, salt, and pepper to the pan.
-
Bring the sauce to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally. Add more tomato juice if the sauce becomes too thick.
-
Meanwhile, wash the chicken livers, pat them dry, and cut each in half, removing any visible tissue or connective tissue.
-
In a separate skillet, heat cooking oil or butter over medium-high heat.
-
Saut the chicken livers until browned on all sides.
-
Season the livers with salt and pepper, then add the dry red wine to the skillet.
-
Reduce heat to low and cook the livers in the wine for 10 minutes until tender.
-
Remove the bay leaf from the tomato sauce.
-
Add the cooked chicken livers and any remaining wine juices to the tomato sauce.
-
Heat the combined sauce and livers through for 2-3 minutes.
-
Serve the sauce and livers over freshly prepared spaghetti or noodles, garnished with parsley sprigs.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 405.8kcal
- % Daily Value *
- Total Fat 31.5g49%
- Saturated Fat 10.5g53%
- Cholesterol 34.5mg12%
- Sodium 1287.8mg54%
- Total Carbohydrate 1.0g1%
- Dietary Fiber 0.0g0%
- Sugars 0.4g
- Protein 27.8g56%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure chicken livers are cooked until no longer pink inside but remain tender; avoid overcooking to prevent toughness.
For a smoother sauce, you can blend the tomato mixture after simmering before adding the livers.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
Substitute chicken livers with calf liver for a milder flavor if desired.
