Rustic spaghetti with tomato sauce
Instructions
Peel, wash and chop the onion, celery, carrot and garlic cloves: put the chopped in a large casserole and low, add the parsley and Basil as well, chopped 30 g butter and two tablespoons of oil; FRY at low heat, stirring often, until the vegetables are well stewed.
Add the peeled pasati a sieve or tomato paste, stirring well.
Add salt and pepper and simmer very slowly for about 40 minutes in covered container, combining, if necessary, a little warm water.
Passed, then, the sauce through a sieve, put it back in the Pan and add the cooked diced salami.
Mix well.
Meanwhile you put water on the fire for cooking the spaghetti with tomato sauce.
As soon as bubbles, add salt and dip the strozzapreti, draining with a skimmer as soon will be afloat.
In these few minutes, wash and chop the livers and let them jump with a knob of butter, a few leaves of Sage, salt and pepper.
Drain the spaghetti with tomato sauce, put them in a bowl and toss with the sauce and the chicken livers, stirring well.
Ingredients and dosing for 4 persons
- 1000 g of type pasta spaghetti with tomato sauce
- 1 onion
- 2 ribs of celery
- 1 carrot
- 2 cloves of garlic
- 1 tablespoon of parsley and chopped basil
- Butter
- Olive oil
- 1 box of peeled tomatoes (450 g boxes)
- 3 slices of cooked salami (sliced 50 g)
- 100 g of chicken livers
- Some leaves of sage
- Salt
- Pepper