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| Linguine Fegato
2 tablespoons of olive oil
1/2 pound of pork sausage
1 cup of chopped onion
1 clove garlic, peeled and minced
1/2 pound of ground beef liver
3 1/2 cups of canned Italian style tomatoes, drained
one 6 ounce can of tomato paste
1 cup of beef stock
2 tablespoons of chopped parsley
1/2 bay leaf
1/4 teaspoon of basil
1/4 teaspoon of thyme
Salt and pepper to taste
1 cup of chopped pitted black olives
8 ounces of linguine |
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Preheat oven to 350ºF. Heat oil in saucepan and brown sausage meat. Add onion, garlic, and liver. Cook for 10 minutes. Add tomatoes, tomato paste, stock, parsley, and seasonings, simmer for 1 hour. Add olives. Cook linguine in boiling, salted water following package directions, drain. Spoon sauce over linguine and mix lightly. Turn into greased, shallow, 2 1/2 quart casserole dish. Bake for 30 minutes. Remove from oven and serve. Serves 6 Back to Linguine Recipes |
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