Chicken Liver Spaghetti

Mise-en-place

Ingrediënten

De bereidingswijze

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1. 1

   Preheat your oven to 150°C (300°F).

2. 2

   Bring a large pot of salted water to a boil for the pasta.

   Ongeveer 10 min

3. 3

   Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.

   Ongeveer 1 min

4. 4

   Add the ground beef and cook until browned, breaking it apart with a spoon.

   Ongeveer 5 min

   Tip van de kok: Don't overcrowd the pan to ensure the beef browns rather than steams.

5. 5

   Add the chopped onion and green bell pepper to the skillet. Sauté for 5-7 minutes until softened.

   Ongeveer 7 min

6. 6

   Stir in the minced garlic and cook for 1 minute more until fragrant.

   Ongeveer 1 min

7. 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.

   Ongeveer 4 min

8. 8

   Stir the cooked livers into the beef and vegetable mixture.

   Ongeveer 1 min

9. 9

   Add the tomato paste, chili powder, and dried oregano. Cook for 1 minute, stirring constantly.

   Ongeveer 1 min

   Tip van de kok: Toasting the paste and spices briefly deepens their flavor.

10. 10

    Pour in the crushed tomatoes, salt, and black pepper. Stir everything to combine.

    Ongeveer 1 min

11. 11

    Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes.

    Ongeveer 15 min

    Tip van de kok: A longer simmer will result in a richer, more developed flavor.

12. 12

    While the sauce simmers, add the spaghetti to the boiling water and cook until al dente, following package directions.

    Ongeveer 10 min

13. 13

    Drain the cooked spaghetti well in a colander.

    Ongeveer 1 min

14. 14

    Lightly grease a 9x13 inch (23x33 cm) baking dish.

    Ongeveer 1 min

15. 15

    Spread a thin layer of sauce on the bottom of the dish, then layer half the spaghetti, followed by half the remaining sauce.

    Ongeveer 2 min

16. 16

    Top with the remaining spaghetti and finish with the rest of the sauce, spreading it to cover the pasta completely.

    Ongeveer 2 min

17. 17

    Bake in the preheated oven for 20 minutes, or until the sauce is hot and bubbly.

    Ongeveer 20 min

18. 18

    Remove from the oven and let the dish rest for a few minutes before serving.

    Ongeveer 5 min

    Tip van de kok: Resting helps the casserole set, making it easier to serve.