Products Needed:
1 1/9 lb. spaghetti
1 1/9 lb. beef liver
2 bulbs onion
4/9 lb. field mushrooms
1 1/2 cups meat stock
4 tbsp. melted butter
2 tbsp. tomato puree
2 tbsp. basil greens chopped
black pepper ground, salt
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Directions: Clean the liver, cut into cubes and fry a little in a part of butter. Cut thinly onion and mushrooms, fry in butter, add tomato puree and cook through for 7 minutes.
Cook spaghetti in a large amount of salted water for 3 minutes, cast in a colander. Put liver in portion pots, add spaghetti, onion with mushrooms, salt, pepper, pour with stock and season with greens. Cover with lid and stew in oven for 20 minutes.
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