Spaghetti Caruso For 2 - cooking recipe

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

Preparation

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