My chunky liver sauce ragu: a spaghetti sauce with creamy baked chicken livers instead of minced meat… Do you love liver? Then you will just adore this liver ragu to bits!
This liver sauce is a creative version of a classic Italian ragu or spaghetti sauce.
Because I used chicken liver instead of minced meat. I just made one portion of the stuff. I prepared it while the hubs was out for lunch with a friend because he’s not overly fond of liver.
And you, are you a fan of liver?
How many people do you actually know that like liver?
It kind of makes me wonder why so many people hate liver. Because I could eat it every single day.
Well first of all I think it is because liver is quite strong in taste.
The texture can also be quite grainy and dry, especially if you overcook liver. I have heard quite a few people say before that liver tastes quite metallic, just like blood. It is true, overcooked liver can also be quite rubbery and very unpleasant to eat.
I would just want to say, please don’t overcook it.
Liver Sauce Ragu
Anyway, that’s what I love about liver.
That strong and gamey bitter flavor. And besides, apparently liver also turns out to be quite healthy as well. It is packed with nutrients and vitamins.
Are you a big liver fan?
Then you will definitely love this liver ragu!! Or how about this one, check out another recipe here on my website: my chicken liver stew! Or do you prefer my liver with white wine and garlic sage then?
In the meantime, here’s my chunky liver ragu: a spaghetti sauce with creamy baked chicken livers instead of minced meat…
Do you love liver? Then you will just adore this liver ragu to bits!
- 5,5 oz dry pasta (155 g)
- 6 oz fresh chicken livers (170 g)
- 2 tbsp red onion chopped
- 1 medium garlic clove chopped
- 1 glass red wine
- ¼ cup beef stock (60 ml), warm
- 1 tsp tomato paste
- 1 tsp brown sugar
- ½ tsp dried thyme
- 1 small fresh carrot diced
- 2 bay leaves
- 1 clove
- olive oil
Clean and trim the chicken liver. Remove any fatty bits, sinew or veins. Soak the livers in water for 10 minutes.
Place a large pan with salted water over high heat until boiling. Then add the pasta. Cook until tender. Pour some olive oil in a large non-stick pan and add the chopped onion and garlic.
Place the pan over medium-high heat and gently fry the onion for 4 minutes. Then add the livers.
Bake the livers for about 7 minutes until cooked through. Season with a pinch of pepper and salt.
Take the pan off the heat and let the liver cool a little. Then add the liver, cooked onion and garlic to a blender. Blend a couple of times. Careful, the liver should still be chunky, not a paste.
Put the liver aside until later. Add the red wine and tomato paste to the pan you cooked the livers in. Don’t wipe it clean! The remaining juice and cooked bits will add extra flavor to the sauce. Also add the diced carrots, beef stock, bay leaves, clove, brown sugar and dried thyme. Season with a pinch of pepper and salt.
Stir and cook the sauce over medium-high heat for 6 to 8 minutes until reduced by at least half. Then add the blended liver.
Check the seasoning. Add extra pepper, salt or brown sugar to taste. Remove the clove and bay leaf. Drain the cooked pasta and add it to the liver ragu.
Stir well. Divide the pasta and liver sauce over warm plates. Serve hot.