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 oppskrift av Forkin
- Total tid
- 1 t 20 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 613 kcal
Allergeninformasjon: kan inneholde gluten. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Konvertert for visning; mengdene i oppskriften forblir tilsvarende.
- 450 gspaghetti
- 450 gground beef
- 225 gchicken liver, trimmed and roughly chopped
- 3 ssolive oil
- 1 stk.yellow onion, chopped
- 1 stk.green bell pepper, chopped
- 3 feddgarlic, minced
- 800 gcrushed tomatoes
- 3 sstomato paste
- 1 tschili powder
- 1 tsdried oregano
- 1,5 tssalt
- 0,5 tsblack pepper, freshly ground
Utstyr
large skillet or dutch oven · large pot · colander · cutting board · knife · baking dish
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 150°C (300°F).
- 2
Bring a large pot of salted water to a boil for the pasta.
Omtrent 10 min
- 3
Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Omtrent 1 min
- 4
Add the ground beef and cook until browned, breaking it apart with a spoon.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 7 min
- 6
Stir in the minced garlic and cook for 1 minute more until fragrant.
Omtrent 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.
Omtrent 4 min
- 8
Stir the cooked livers into the beef and vegetable mixture.
Omtrent 1 min
- 9
Add the tomato paste, chili powder, and dried oregano. Cook for 1 minute, stirring constantly.
Omtrent 1 min
Kokkens tips: Toasting the paste and spices briefly deepens their flavor.
- 10
Pour in the crushed tomatoes, salt, and black pepper. Stir everything to combine.
Omtrent 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 10 min
- 13
Drain the cooked spaghetti well in a colander.
Omtrent 1 min
- 14
Lightly grease a 9x13 inch (23x33 cm) baking dish.
Omtrent 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.
Omtrent 2 min
- 16
Top with the remaining spaghetti and finish with the rest of the sauce, spreading it to cover the pasta completely.
Omtrent 2 min
- 17
Bake in the preheated oven for 20 minutes, or until the sauce is hot and bubbly.
Omtrent 20 min
- 18
Remove from the oven and let the dish rest for a few minutes before serving.
Omtrent 5 min
Kokkens tips: Resting helps the casserole set, making it easier to serve.
Per porsjon
Næringsinnhold
- Kalorier
- 612,8kcal
- Protein
- 31,2g
- Karbohydrater
- 67,3g
- Fett
- 25,1g
- Fiber
- 5,6g
- Sukker
- 9,6g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.
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