CHICKEN LIVER SPAGHETTI SAUCE

      Title: CHICKEN LIVER SPAGHETTI SAUCE
  Categories: Sauces, Poultry
       Yield: 6 Servings
  
       1 l  Chicken livers See Note
            Salt and Pepper to taste
       1    Clove Garlic chopped fine
       2 md Onions chopped
       4 ts Olive Oil
   2 1/2 c  Tomatoes See Note
       6 oz Tomato Paste sm can.
       1 ts Fresh Basil chopped
       1    Sprig Rosemary to taste
     1/2 ts Fresh Oregano crushed
     1/4 ts Cinnamon
            Salt and Cayenne to taste
     1/2 c  Dry Red Wine
       3    Neem leaf, Curry leaf
            Use Bay leaf as substitute
  
   NOTE:Seasoned Flour, mix 3/4 cup of flour with salt and pepper. NOTE:
   Tomatoes, 2 1/2 cups of canned or fresh tomato meat, peeled, and
   passed through a strainer. Remove the seeds. NOTE:Livers, Method 1.
   quarter livers,remove membranes dredge with seasoned flour, saute
   livers in 2 t oil, set aside. Add livers to the sauce during last 10
   minutes of cooking. Method 2. quarter livers remove membranes and
   blanch in 3 cups of simmering seasoned water, set aside. Add livers
   to the sauce during last 10 minutes of cooking. SAUCE: Saute onions
   in 2 t oil until soft, add garlic saute 2 more minutes. Add tomatoes,
   paste, seasoning, and wine. Stir regularly over low heat, simmer for
   about an hour. Results should be smooth and creamy, This sauce is a
   very good basic sauce. This original intention of this sauce was to
   fix chicken livers in a very fine tomato sauce to serve on noodles or
   pasta.
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