Vegetable sauce with chicken liver

Ingredients for 4 servings:

• ½ bulb(s) of fennel
• 1 stalk(s) Celery
• 1 carrot(s)
• 1 onion(s)
• 4 beefsteak tomatoes, ripe
• 3 tbsp olive oil
• 125 ml broth
• 4 sprig(s) Thyme, fresh (alternatively ½ tsp dried)
• Salt
• pepper
• 1 tbsp tomato paste
• 400 g chicken liver(s)
• Flour
• 2 tbsp clarified butter
• 2 m.-sized onion(s)
• Ribbon noodles, for 4 people

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean, wash, and finely dice the vegetables. Halve the onion and cut into strips. Blanch the tomatoes, peel, deseed, and finely dice. Fry the vegetables (without the onion) in oil. Deglaze with the stock. Add the tomatoes and tomato paste. Season with salt, pepper, and thyme, and simmer covered over low heat for about 10-12 minutes. At the same time, cook the pasta in salted water. Wash the liver, pat dry, lightly salt, and coat in flour. Fry in clarified butter until crispy and then stir into the sauce. Add the onion strips to the pan and fry until crispy. Arrange the pasta on plates, pour the sauce over it, and garnish with crispy onions.