If you don't like onions, simply omit them!
Ingredients
- 2 tbsp live oil
- 1/2 lb. pork sausage
- 1/4 c. chopped onion
- 1-2 garlic cloves, minced
- 1/2 lb. ground beef liver
- 3 1/2 c. canned Italian-style tomatoes, drained
- 6 oz. can tomato paste
- 1 c. beef stock
- 2 tbsp chopped parsley
- 1/2 bay leaf
- 1/4 tsp basil
- 1/4 tsp thyme
- Salt & pepper to taste
- 1 c. chopped pitted black olives
- 8 oz. linguine
Directions
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 1 hour. Add olives. Cook linguine in boiling, salted water following pkg. directions. Spoon sauce over drained linguine and mix lightly. Turn into greased, shallow, 2 1/2 quart casserole. Bake at 350 for 30 minutes. Remove and serve immediately.
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Submitted 6/13/05.
Source: Creative Cooking - Pasta
Submitted By: Ruth A. Burbage
burbage@pell.net
Linguine Fegato