Tagliatelle with Beef and Chicken Liver Sauce

Nuvita Biscuits

This rich sauce is quick to cook and makes a small amount of beef go a long way. Sherry and Madeira taste particularly good with chicken livers, but feel free to use white wine instead.


25g (1oz) butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
4 slices smoked pancetta, finely sliced or smoked bacon
225g (8oz) lean minced beef
2 tsp tomato puree
150ml (1/4 pt) medium dry sherry, Madeira or white wine
6 sage leaves, finely chopped
150g (5oz) chicken livers, any fat removed, rinsed, dried and chopped
500g (1lb 2oz) pasta
Freshly grated Parmesan to serve


Melt the butter with the olive oil in a large saucepan. Add the onion and cook for 10 minutes or until golden. Add the garlic and pancetta and cook for a further 5 minutes. Crumble in the minced beef, increase the heat and cook stirring the meat for 5 minutes until well browned. Add the chicken livers and cook just until they lose their red colour.

Add the tomato puree, sherry and sage, season with salt and plenty of black pepper and simmer for a further 10 minutes, until the beef is cooked through.

Meanwhile cook the pasta in a large pan of boiling salted water according to the packet instructions. Drain the pasta reserving a ladleful of the cooking water. Put the pasta back into the saucepan, pour over the sauce and add a little of the reserved cooking water if the sauce is a little dry. Divide between four warmed plates and serve with plenty of Parmesan.



Post A Comment

You must be logged in to post a comment.

Average Member Rating

(0 / 5)

0 5 0
Rate this recipe

0 people rated this recipe

Related Recipes:
  • Untitled design (1)

    Spaghetti in Butter Sage Sauce

  • Penne ricotta

    Penne Pasta with Brussel Sprouts & Blue Cheese

  • Cheesy Elbow pasta Bake

    Cheesy Elbow Pasta Bake

  • Fragoli Pasta Soup

    Pasta e Fagioli Soup

  • Pork & Spaghetti Stir Fry

    Pork & Spaghetti Stir Fry

Protected with SiteGuarding.com Antivirus