Tagliatelline with chicken livers
Instructions
In a Pan fry the onion and finely chopped celery with 30 g of butter.
Then add the ground beef and let it cook for 10 minutes, stirring occasionally.
Add the chicken livers, cleaned and cut into small pieces so small; Stir again and diluted with the tomato paste; keep the fire still ten minutes.
Boil pasta al dente, drain and dress with the sauce.
Wanting to whip with a knob of butter.
Ingredients and dosing for 4 persons
- 320 g of type tagliatelline egg pasta
- 100 g of chicken livers
- 50 g of chopped veal
- 300 g of tomato paste
- 1/2 cipollina
- 1 bit of celery
- 30 g of butter