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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 286.6
  • Total Fat: 14.1 g
  • Cholesterol: 138.9 mg
  • Sodium: 486.2 mg
  • Total Carbs: 17.9 g
  • Dietary Fiber: 4.4 g
  • Protein: 16.4 g

View full nutritional breakdown of chicken liver spag bol calories by ingredient
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chicken liver spag bol

Submitted by: JWOURMS

Introduction

All recipies recipe Spaghetti Bolgnese by Norma MacMillan
I've adapapted the quantities to reduce calories.
Very hearty meal for use after intense exercise and for Vit B12.
Copyright by The Readers Digest Association, Inc. 2003
All recipies recipe Spaghetti Bolgnese by Norma MacMillan
I've adapapted the quantities to reduce calories.
Very hearty meal for use after intense exercise and for Vit B12.
Copyright by The Readers Digest Association, Inc. 2003

Number of Servings: 4

Ingredients

    1 tbsp extra virgin olive oil
    1 large onion, finely chopped
    1 large carrot, finely chopped
    2 celery sticks, finely chopped
    2 garlic cloves, crushed
    8 sun-dried tomatoes, finely chopped
    150 g (9 oz) extra-lean ground beef
    125 g (4½ oz) chicken livers, finely chopped
    120 ml (4 fl oz) red wine
    1 can chopped tomatoes, about 400 g
    1 beef stock cube
    1 tsp fresh thyme or marjoram leaves or ½ tsp dried thyme or oregano
    3 tbsp chopped fresh parsley
    300 g (12 oz) spaghetti
    15 g Parmesan cheese, freshly grated
    salt and pepper

Directions

Heat the oil in a large saucepan, add the onion, carrot, celery, garlic and sun-dried tomatoes, and fry for 5–10 minutes, stirring frequently, until the vegetables start to brown.
Add the beef and chicken livers and fry, stirring, until the meat is browned. Pour in the wine and tomatoes with their juice, then crumble in the stock cube. Stir in the herbs and seasoning to taste. Cover the pan and simmer for 30 minutes, stirring occasionally.
Meanwhile, cook the spaghetti in boiling water for 10–12 minutes, or according to the packet instructions, until al dente.
Drain the spaghetti and mix it with the meat sauce, tossing until the strands are well coated. Sprinkle with Parmesan cheese and serve immediately.


Number of Servings: 4

Recipe submitted by SparkPeople user JWOURMS.






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