Pasta with veal liver in port wine and balsamic sauce

Ingredients for 2 servings:

• 200 g pasta or more as desired
• 250 g veal liver
• 1 onion(s)
• 1 garlic clove(s)
• 1 bell pepper(s), red
• 125 ml port wine
• 1 tbsp balsamic vinegar
• 2 sage leaves
• 1 rosemary sprig(s)
• salt and pepper
• e.g. Parmesan
• 2 tbsp butter, maybe a little more

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

uncomplicated

Dice the onions and garlic. Finely slice the sage. Cut the bell pepper into 1 cm cubes. Set everything aside. Cook the pasta in salted water. Drain the cooked pasta and cover to prevent it from cooling completely. Meanwhile, prepare the liver. Wash the liver, pat it dry, and cut it into 2 cm cubes. Brown the liver pieces in the butter over medium heat, then remove from the pan. Add a little more butter if necessary and fry the onion and garlic. Add the sage and rosemary sprig and fry. Deglaze the ingredients with port wine and balsamic vinegar. Add a little water at a time, let it reduce, then add more water, and so on, until a smooth sauce is formed. Fish out the rosemary sprig. Add the liver and heat through – this goes very quickly – then add the diced bell pepper and heat through briefly. Season the dish with salt and pepper. Mix the sauce with the pasta and serve with Parmesan cheese, if you like. Note: I like to soak the liver in milk overnight. But this isn’t necessary.