Spaghetti Caruso for 2

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.

• Ready In: 1 hr 15 mins
• Serves: 2

Ingredients

• 3  tablespoons extra virgin olive oil, divided
• 1⁄3 cup garlic, peeled and cut in half
• 2  cups onions, chopped
• 1⁄2 cup fresh parsley
• 1  cup dry red wine
• 1⁄2 cup flour, seasoned with
•  salt & freshly ground black pepper
• 1  lb chicken liver, trimmed and cut in quarters
• 1⁄4 lb chicken liver, trimmed and cut in half
• 3⁄4 lb mushroom, diced
• 1 (8 ounce) can tomato paste
• 1 (28 ounce) can plum tomatoes
• 1⁄4 teaspoon dried thyme
• 1  tablespoon dried basil
• 1  bay leaf
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground black pepper
• 1⁄2 teaspoon sugar
• 2⁄3 lb  uncooked spaghetti
• 1⁄2 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 1 lb of livers and mushrooms; brown for 5 minutes.
4. Add tomato paste, wine, canned tomatoes,parsley, thyme, basil, bay leaf, salt, pepper and sugar. Stir continuously until like pate. Lower heat, cover and simmer for 30 minutes- continue to stir ! Add 1/4 lb of halved livers the last 10 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 1/2 cup Parmesan cheese. Spoon of the spaghetti sauce on top; toss.
7. Serve immediately.
8. From Mary Lombardi, Gurnee +larry#1 + Popsie: