DinnerMain Course

Chicken Liver Spaghetti

Name: Chicken Liver Spaghetti
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: italian_american
Ingredients: 450 g spaghetti; 450 g ground beef; 225 g chicken liver trimmed and roughly chopped; 3 tbsp olive oil; 1 pcs yellow onion chopped; 1 pcs green bell pepper chopped; 3 clove garlic minced; 800 g crushed tomatoes; 3 tbsp tomato paste; 1 tsp chili powder; 1 tsp dried oregano; 1.5 tsp salt; 0.5 tsp black pepper freshly ground

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.

An original recipe by Forkin

Total time: 1 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 613 kcal

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

450 gspaghetti
450 gground beef
225 gchicken liver, trimmed and roughly chopped
3 tbspolive oil
1 pcsyellow onion, chopped
1 pcsgreen bell pepper, chopped
3 clovegarlic, minced
800 gcrushed tomatoes
3 tbsptomato paste
1 tspchili powder
1 tspdried oregano
1.5 tspsalt
0.5 tspblack pepper, freshly ground

Equipment

large skillet or dutch oven · large pot · colander · cutting board · knife · baking dish

The method

Step by step

1
Preheat your oven to 150°C (300°F).
2
Bring a large pot of salted water to a boil for the pasta.
About 10 min
3
Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
About 1 min
4
Add the ground beef and cook until browned, breaking it apart with a spoon.
About 5 min
Cook’s 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.
About 7 min
6
Stir in the minced garlic and cook for 1 minute more until fragrant.
About 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.
About 4 min
8
Stir the cooked livers into the beef and vegetable mixture.
About 1 min
9
Add the tomato paste, chili powder, and dried oregano. Cook for 1 minute, stirring constantly.
About 1 min
Cook’s note: Toasting the paste and spices briefly deepens their flavor.
10
Pour in the crushed tomatoes, salt, and black pepper. Stir everything to combine.
About 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.
About 15 min
Cook’s 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.
About 10 min
13
Drain the cooked spaghetti well in a colander.
About 1 min
14
Lightly grease a 9x13 inch (23x33 cm) baking dish.
About 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.
About 2 min
16
Top with the remaining spaghetti and finish with the rest of the sauce, spreading it to cover the pasta completely.
About 2 min
17
Bake in the preheated oven for 20 minutes, or until the sauce is hot and bubbly.
About 20 min
18
Remove from the oven and let the dish rest for a few minutes before serving.
About 5 min
Cook’s note: Resting helps the casserole set, making it easier to serve.

Per serving

Nutrition

56%Score

Calories: 612.8kcal
Protein: 31.2g
Carbs: 67.3g
Fat: 25.1g
Fibre: 5.6g
Sugar: 9.6g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftovers in an airtight container in the refrigerator.

Reheating

Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.