John Myers
Spaghetti Bolognese with Liver and Fresh Tomatoes
The perfect spaghetti bolognese with liver and fresh tomatoes recipe with a picture and simple step-by-step instructions.
- 300 g Diced Bacon
- 2 Discs Pork liver
- 3 Pc. Garlic cloves chopped
- 2 tbsp Tomato paste concentrated three times
- 1 tbsp Balsamic vinegar
- 1 Cup Instant broth
- 500 g Spaghetti
- 200 g Cocktail tomato yellow
- 200 g Cocktail tomatoes red
- 2 Pc. Red onions
- 3 tbsp Chopped parsley until smooth
- 0,5 tsp Dried marjoram
- 0,5 tsp Dried tarragon
- 2 tsp Green pepper pickled in vinegar
- 3 tsp Flour
- Dice the liver and dust with the flour. Leave the bacon in a pan, add the liver and fry. Add garlic and fry briefly. Deglaze with broth, stir in tomato paste and season with balsamic vinegar and green pepper.
- Let it steep for 10 minutes on a low flame. In the meantime, cook the spaghetti al dente. Halve tomatoes, eighth onions and divide into segments. Chop the parsley and mix with the dried herbs.
- When the spaghetti is done, drain it and pour the sauce over it. Then spread the tomatoes, onions and herbs over the top.
- Serve with Parmesan or other hard cheese to taste. If you don’t like liver at all: Replace the liver with cubes of veal or pork tenderloin.
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