Spaghetti Caruso for 6

larry #2's Note:

I first ate this wonderful dish in San Francisco (it was a favorite of the famous Tenor, +created by him). Although rich (I only prepare it VERY occasionally), it's well worth the calories and cholesterol. Although I can go home S.F. and EAT IN N. Beach (an Italian Area of S.F.), I try and recreate the feel of a real Italian restaurant.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 6 tablespoons extra virgin olive oil , divided
• ¾ cup garlic , peeled and cut in half
• 4 cups onions , chopped
• 1 cup fresh parsley
• 1 ¾ 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
• ½ teaspoon dried thyme
• 2 tablespoons dried basil
• 2 bay leaves
• ½ teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon sugar
• 1 lb uncooked spaghetti
• 1 cup grated parmesan cheese , divided

Directions:

1. Flour the chicken livers, shaking off any excess and reserve on a plate.
2. In a large, straight-sided skillet, heat 3 tablespoons EVO oil over medium heat. Add garlic and saute for 2 minutes.
3. Add onions to skillet and saute for 3 minutes. Add livers and mushrooms; brown for 5 minutes.
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. Meanwhile, in a large pot, cook spaghetti according to package directions, adding remaining tablespoon of olive oil to the cooking water(optional). Drain.
6. Place spaghetti on a heated serving platter and sprinkle with 1 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
7. Serve immediately.
8. From Mary Lombardi, Gurnee +larry#1 :.

Reviews

[Karen Elizabeth]

Made this last night, and apart from downsizing quantities to half the recipe, made one change.... I didn't have chicken livers, so used shrimp instead. Oh, and I added a thinly sliced red pepper. I can assure you, excellent, a well-flavoured tomato sauce, rich with the addition of the red wine, cooked down well in the time stated. I used frozen shrimp, and added them in the last ten minutes or so of cooking, serving as soon as they were ready. I actually had a bit left over, which I had for lunch today, excellent :D I served over spaghetti for an excellent supper, thank you Larry! Made for PAC Fall 2008

[RenMyr]

I have been preparing this for years...without a recipe. One of my aunts used to make this and I tried to recreate the recipe. Now I have one. Thanks. RenMyr