Summary
| Prep Time | 35 mins |
| Cook Time | 20 mins |
| Total Time | 55 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g poultry liver, rouhly cut
- 4 tablespoon oil
- 2 medium onion (s), finely diced
- 1 clove garlic, pressed
- 1 large can (s) tomato (s), diced, with liquid
- Oregano, dried
- Basil, dried
- Salt and pepper, black, from the mill
- 350 g spahetti
Print Recipe
Pin Recipe Instructions
- Heat the oil, sauté the onions and garlic in it. Sear the liver in it for 5 minutes, add the tomatoes, season with oregano, basil, salt and pepper to taste. Reduce everything over a medium heat for 15 minutes until creamy.
- Cook the spaghetti in salted water until al dente, drain into a bowl, pour over the tomato liver and serve.
- Serve with a chicory salad.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below