Chicken Liver Spaghetti Sauce

1 l Chicken livers See Note

Salt and Pepper to taste 1 Clove Garlic chopped fine

2 md Onions chopped

4 ts Olive Oil

2 1/2 c Tomatoes See Note

6 oz Tomato Paste sm can.

1 ts Fresh Basil chopped

1 Sprig Rosemary to taste

1/2 ts Fresh Oregano crushed

1/4 ts Cinnamon

Salt and Cayenne to taste 1/2 c Dry Red Wine

3 Neem leaf, Curry leaf

Use Bay leaf as substitute NOTE:Seasoned Flour, mix 3/4 cup of flour with salt and pepper. NOTE: Tomatoes, 2 1/2 cups of canned or fresh tomato meat, peeled, and passed through a strainer. Remove the seeds. NOTE:Livers, Method 1. quarter livers,remove membranes dredge with seasoned flour, saute livers in 2 t oil, set aside. Add livers to the sauce during last 10 minutes of cooking. Method 2. quarter livers remove membranes and blanch in 3 cups of simmering seasoned water, set aside. Add livers to the sauce during last 10 minutes of cooking. SAUCE: Saute onions in 2 t oil until soft, add garlic saute 2 more minutes. Add tomatoes, paste, seasoning, and wine. Stir regularly over low heat, simmer for about an hour. Results should be smooth and creamy, This sauce is a very good basic sauce. This original intention of this sauce was to fix chicken livers in a very fine tomato sauce to serve on noodles or pasta.