Ingredients
1 pound spaghetti, cooked
For sauce
2 onions, chopped
1 medium can tomatoes, crushed to pulp
1 cup brown sauce
1/2 pound mushrooms, sliced
1/2 pound chicken livers, diced
8 artichoke hearts
5 tablespoons olive oil
1 pinch oregano
2 cloves garlic, chopped
salt and pepper
Garnish
Parmesan cheese, grated
BROWN SAUCE
3 tablespoons olive oil
1 spring parsley, chopped
6 peppercorns
1/2 small onion, chopped
1 teaspoon oregano
4 tablespoons flour
2 cups beef stock
1 bay leaf
salt and pepper
Directions
Brown Sauce
Brown onion, parsley, peppercorn in olive oil, stir in flour and cook, then add beef stock.
Boil for 2 minutes and add oregano, salt and pepper to taste.
Strain, if desired.
For spaghetti sauce
Brown onions in hot olive oil; add tomaatoes and brown sauce.
Cook mushrooms and artichoke hearts in remaining olive oil about 10 minutes, add chicken livers and saute 5 minutes; combine with sauce, add seasoning and garlic.
Place spaghetti on a hot platter, cover with sauce and sprinkle with cheese.
Serves 6.
Notes
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 Camille Pissaro Femme et enfant au puits 1881 |
