Chicken Liver Spaghetti
A hearty baked spaghetti casserole featuring a rich and savory meat sauce made with ground beef and chicken livers. The sauce is simmered with tomatoes, peppers, and onions, then layered with pasta for a deeply comforting meal.
En original opskrift af Forkin
- Tid i alt
- 1 t. 20 min.
- Portioner
- 6
- Sværhedsgrad
- Mellem
- Pr. portion
- 613 kcal
Allergenoplysninger: kan indeholde gluten. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
- 450 gspaghetti
- 450 gground beef
- 225 gchicken liver, trimmed and roughly chopped
- 3 spsk.olive oil
- 1 stk.yellow onion, chopped
- 1 stk.green bell pepper, chopped
- 3 fedgarlic, minced
- 800 gcrushed tomatoes
- 3 spsk.tomato paste
- 1 tsk.chili powder
- 1 tsk.dried oregano
- 1,5 tsk.salt
- 0,5 tsk.black pepper, freshly ground
Udstyr
large skillet or dutch oven · large pot · colander · cutting board · knife · baking dish
Fremgangsmåde
Trin for trin
- 1
Preheat your oven to 150°C (300°F).
- 2
Bring a large pot of salted water to a boil for the pasta.
Ca. 10 min.
- 3
Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Ca. 1 min.
- 4
Add the ground beef and cook until browned, breaking it apart with a spoon.
Ca. 5 min.
Kokkens note: Don't overcrowd the pan to ensure the beef browns rather than steams.
- 5
Add the chopped onion and green bell pepper to the skillet. Sauté for 5-7 minutes until softened.
Ca. 7 min.
- 6
Stir in the minced garlic and cook for 1 minute more until fragrant.
Ca. 1 min.
- 7
Push the beef mixture to one side of the skillet. Add the chopped chicken livers to the empty side and cook until browned all over.
Ca. 4 min.
- 8
Stir the cooked livers into the beef and vegetable mixture.
Ca. 1 min.
- 9
Add the tomato paste, chili powder, and dried oregano. Cook for 1 minute, stirring constantly.
Ca. 1 min.
Kokkens note: Toasting the paste and spices briefly deepens their flavor.
- 10
Pour in the crushed tomatoes, salt, and black pepper. Stir everything to combine.
Ca. 1 min.
- 11
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes.
Ca. 15 min.
Kokkens note: A longer simmer will result in a richer, more developed flavor.
- 12
While the sauce simmers, add the spaghetti to the boiling water and cook until al dente, following package directions.
Ca. 10 min.
- 13
Drain the cooked spaghetti well in a colander.
Ca. 1 min.
- 14
Lightly grease a 9x13 inch (23x33 cm) baking dish.
Ca. 1 min.
- 15
Spread a thin layer of sauce on the bottom of the dish, then layer half the spaghetti, followed by half the remaining sauce.
Ca. 2 min.
- 16
Top with the remaining spaghetti and finish with the rest of the sauce, spreading it to cover the pasta completely.
Ca. 2 min.
- 17
Bake in the preheated oven for 20 minutes, or until the sauce is hot and bubbly.
Ca. 20 min.
- 18
Remove from the oven and let the dish rest for a few minutes before serving.
Ca. 5 min.
Kokkens note: Resting helps the casserole set, making it easier to serve.
Pr. portion
Næringsindhold
- Kalorier
- 612,8kcal
- Protein
- 31,2g
- Kulhydrat
- 67,3g
- Fedt
- 25,1g
- Kostfibre
- 5,6g
- Sukker
- 9,6g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.