Tagliatelle with Beef and Chicken Liver Sauce Recipe

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serves:

4

Skill:

easy

Total Time:

00:45

Prep:

00:15

Cooking:

00:30

Nutrition per portion

RDA
Calories 762 kCal 38%
Fat 22g 31%
  -  Saturates 9g 45%

A delicious mince recipe that uses tasty pasta and a super rich sauce, this dish would suit your next dinner party or even just a fancy week night dinner if you want something special.

HOW TO MAKE TAGLIATELLE WITH BEEF AND CHICKEN LIVER SAUCE

Ingredients

  • 25g (1oz) butter
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 4 slices smoked pancetta, finely sliced
  • 225g (8oz) lean minced beef
  • 2 tsp tomato puree
  • 150ml (1/4 pt) medium dry sherry, Madeira or white wine
  • 6 sage leaves, finely chopped
  • 150g (5oz) chicken livers, any fat removed, rinsed, dried and chopped
  • 500g (1lb 2oz) pasta
  • Freshly grated Parmesan to serve

Method

  • Melt the butter with the olive oil in a large saucepan. Add the onion and cook for 10 minutes or until golden. Add the garlic and pancetta and cook for a further 5 minutes. Crumble in the minced beef, increase the heat and cook stirring the meat for 5 minutes until well browned. Add the chicken livers and cook just until they lose their red colour.

  • Add the tomato puree, sherry and sage, season with salt and plenty of black pepper and simmer for a further 10 minutes, until the beef is cooked through.

  • Meanwhile cook the pasta in a large pan of boiling salted water according to the packet instructions. Drain the pasta reserving a ladleful of the cooking water. Put the pasta back into the saucepan, pour over the sauce and add a little of the reserved cooking water if the sauce is a little dry. Divide between four warmed plates and serve with plenty of Parmesan.

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