Home Italy Revisited Bookshelf Plays About Mary Melfi Contact Us
X Italian Pasta Dishes
Spaghetti with Beef Liver/Spaghetti con Fegato (using olive oil and tomato paste)
Originated from: Italy
Occasion: Any time
Contributed by: Taken from "The Complete Italian Cook Book: LA CUCINA" by Rose L. Sorce (Grosset & Dunlap, 1953)

Printer Friendly Version


1 pound spaghetti

For sauce
1 1/2-inch slice beef liver
1 onion, chopped
2 tablespoons olive oil
1 6-oz. can tomato paste
1 teaspoon parsley, minced
3 cups hot water
salt and pepper

Beef Liver Sauce
1/3 cup flour
1 1/2 pounds beef liver, sliced thin
1/3 cup onion, diced
3 1/2 cups Italian tomatoes, peeled
1/4 teaspoon pepper
1/2 teaspoon salt
1/4 cup olive oil
1 clove garlic, diced fine
1 teaspoon salt
1/3 cup tomato paste

Parmesan cheese, grated


Beef Liver Sauce

Sift flour and 1/2 teaspoon salt together.

Dredge liver in flour, saute in hot olive oil until well browned on both sides, and add onions and garlic; cook 2 minutes, and add tomatoes, 1 teaspoon salt and pepper; cover, and simmer 20 minutes, then add tomato paste, and simmer 10 minutes or until sauce thickens.

For Spaghetti with Beef Liver

Dice liver after removing skin and veins.

Fry onion slowly in hot olive oil until slightly brown; add liver and cook 5 minutes.

Add tomato paste, hot water, parsley, salt and pepper; simmer 30 minutes.

Cook spaghetti in boiling, salted water until tender; drain.

Mix spaghetti and liver sauce, sprinkle with cheese and serve.

Serves 6.


This recipe was taken from "The Complete Italian Cook Book: La Cucina" by Rose L. Sorce. It was published by Grosset & Dunlap in 1953. For the entire copyright-free cookbook see www.archive.org.... Image -- Armand Guillaumin: Chemin creux, effet de neige, 1869.

Back to main list