Spaghetti Caruso for 6

Ingredients

• 6 tablespoons extra virgin olive oil, divided
• 3/4 cup garlic, peeled and cut in half
• 4 cups onions, chopped
• 1 cup fresh parsley
• 1 3/4 cups dry red wine
• 2 cups flour, seasoned with
• salt & freshly ground black pepper
• 1 lb chicken liver, trimmed and cut in quarters
• 2 lbs mushrooms, sliced
• 1 (16 ounce) can tomato paste
• 1 (28 ounce) can plum tomatoes
• 1/2 teaspoon dried thyme
• 2 tablespoons dried basil
• 2 bay leaves
• 1/2 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 lb uncooked spaghetti
• 1 cup grated parmesan cheese, divided

Directions

1. 1

   Flour the chicken livers, shaking off any excess and reserve on a plate.

2. 2

   In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.

3. 3

   Add onions to skillet and saute for 3 minutes. Add livers and mushrooms; brown for 5 minutes.

4. 4

   Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir well until combined. Lower heat, cover and simmer for 30 minutes-TASTE.

5. 5

   Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.

6. 6

   Place spaghetti on a heated serving platter and sprinkle with 1 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.

7. 7

   Serve immediately.

8. 8

   From Mary Lombardi, Gurnee +larry#1 :.