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Chicken Livers (or Mince) in Pasta

1 Tablespoon Cooking Oil
2 Cloves of Garlic crushed & chopped 
1 Large Onion, chopped
1 Green Pepper cut into bite sized pieces
1 Pack Chicken Livers cut into bite sized pieces
   1 Pack mince (enough for 2 people)
1 Tablespoon of Tomato Puree
1 Tin Peeled Plum Tomatoes
1 Small Tin Baked Beans
1 Teaspoon Worcestershire Sauce
1 Teaspoon Oregano
Salt & Pepper to taste
1 Beef Stock Cube dissolved in pint boiling water
2 Cups of Pasta Shells, Spirals or similar
lb Button Mushrooms, peeled and halved
Grated Parmesan Cheese for topping


  Heat the cooking oil in a large saucepan, add the garlic, onion and green pepper.  Gently fry for 3
  to 4 minutes.  Add chicken livers (or mince) and fry until browned, stirring as required (for approx.
  5 minutes).  Add the tomato puree, tomatoes, baked beans, Worcestershire sauce, oregano, salt
  and pepper and the beef stock. Stir thoroughly, cover pan and simmer for 15 minutes, stirring
  occasionally to prevent sticking.
  Add the pasta and simmer for 15 minutes, stirring occasionally (a small amount of water may be
  added if the mixture becomes too dry).  Add the mushrooms and simmer for a further 5 minutes,
  stirring occasionally until cooked.  Serve in a deep plate or dish and sprinkle some Parmesan
  cheese on  the top to taste.