Chicken-Liver and Mushroom Spaghetti

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup butter
  • 1 onion, finely chopped
  • ½ cup finely chopped c

Method

  1. Melt half of the butter in a saucepan and add the onion, celery and garlic. Cook, stirring, until onion is translucent. Add the bay leaf, thyme, cayenne pepper to taste, tomatoes and sugar. Simmer, stirring occasionally, for about thirty minutes.

  2. Meanwhile, heat the remaining butter and cook the chicken livers and mushrooms in it, stirring, until ch