Chicken Liver Spaghetti
A hearty baked spaghetti casserole featuring a rich and savory meat sauce made with ground beef and chicken livers. The sauce is simmered with tomatoes, peppers, and onions, then layered with pasta for a deeply comforting meal.
An original recipe by Forkin
- Total time
- 1 hr 20 min
- Serves
- 6
- Difficulty
- Medium
- Per serving
- 613 kcal
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 450 gspaghetti
- 450 gground beef
- 225 gchicken liver, trimmed and roughly chopped
- 3 tbspolive oil
- 1 pcsyellow onion, chopped
- 1 pcsgreen bell pepper, chopped
- 3 clovegarlic, minced
- 800 gcrushed tomatoes
- 3 tbsptomato paste
- 1 tspchili powder
- 1 tspdried oregano
- 1.5 tspsalt
- 0.5 tspblack pepper, freshly ground
Equipment
large skillet or dutch oven · large pot · colander · cutting board · knife · baking dish
The method
Step by step
- 1
Preheat your oven to 150°C (300°F).
- 2
Bring a large pot of salted water to a boil for the pasta.
About 10 min
- 3
Meanwhile, heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
About 1 min
- 4
Add the ground beef and cook until browned, breaking it apart with a spoon.
About 5 min
Cook’s note: Don't overcrowd the pan to ensure the beef browns rather than steams.
- 5
Add the chopped onion and green bell pepper to the skillet. Sauté for 5-7 minutes until softened.
About 7 min
- 6
Stir in the minced garlic and cook for 1 minute more until fragrant.
About 1 min
- 7
Push the beef mixture to one side of the skillet. Add the chopped chicken livers to the empty side and cook until browned all over.
About 4 min
- 8
Stir the cooked livers into the beef and vegetable mixture.
About 1 min
- 9
Add the tomato paste, chili powder, and dried oregano. Cook for 1 minute, stirring constantly.
About 1 min
Cook’s note: Toasting the paste and spices briefly deepens their flavor.
- 10
Pour in the crushed tomatoes, salt, and black pepper. Stir everything to combine.
About 1 min
- 11
Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for at least 15 minutes.
About 15 min
Cook’s note: A longer simmer will result in a richer, more developed flavor.
- 12
While the sauce simmers, add the spaghetti to the boiling water and cook until al dente, following package directions.
About 10 min
- 13
Drain the cooked spaghetti well in a colander.
About 1 min
- 14
Lightly grease a 9x13 inch (23x33 cm) baking dish.
About 1 min
- 15
Spread a thin layer of sauce on the bottom of the dish, then layer half the spaghetti, followed by half the remaining sauce.
About 2 min
- 16
Top with the remaining spaghetti and finish with the rest of the sauce, spreading it to cover the pasta completely.
About 2 min
- 17
Bake in the preheated oven for 20 minutes, or until the sauce is hot and bubbly.
About 20 min
- 18
Remove from the oven and let the dish rest for a few minutes before serving.
About 5 min
Cook’s note: Resting helps the casserole set, making it easier to serve.
Per serving
Nutrition
- Calories
- 612.8kcal
- Protein
- 31.2g
- Carbs
- 67.3g
- Fat
- 25.1g
- Fibre
- 5.6g
- Sugar
- 9.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftovers in an airtight container in the refrigerator.
Reheat individual portions in the microwave or in a covered dish in the oven at 175°C (350°F) until hot.
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