Tomato Ragu Pasta with Chicken Liver
A rich and hearty twist on classic ragu, featuring budget-friendly chicken liver, which is packed with iron and Vitamin A. Slow-simmered with sweet carrots, garlic, and fresh basil in a vibrant tomato sauce, this irresistible dish is perfect for a comforting weeknight dinner.
Ingredients
extra virgin olive oil2 tbsp
white onion1 whole
carrots2 whole
garlic cloves4 clove
fresh basil8 g- Cchicken liver380 g
chicken stock300 mlmade from 1 stock cube
caster sugar4 g- Ppenne pasta300 g
lemon0.3 whole
salt1 pinch
black pepper1 pinch
chopped tomatoes1 tin
Instructions
Chef's Tips
This ragu freezes beautifully. Allow it to cool completely before transferring to an airtight container and freezing for up to 3 months. Thaw overnight in the fridge before reheating thoroughly on the hob.
If you prefer a smoother ragu texture and are concerned about finely chopping the liver, you can pulse the raw chicken liver quickly in a food processor (ensuring all sinew is removed first) before browning it in the pan.
Prepare Ingredients
Finely chop the white onion and carrots. Finely chop the garlic cloves. Separate the fresh basil leaves from the stalks; finely chop the stalks and tear the leaves. Finely chop the chicken liver, ensuring any sinew is removed and discarded. Prepare the chicken stock (300ml) and squeeze the juice from the quarter lemon.
Sauté the Vegetables
Heat 1 tablespoon of extra virgin olive oil in a large nonstick saucepan over a low-medium heat. Add the chopped white onion and carrot and fry for 10 minutes, stirring occasionally until softened. Stir in the chopped garlic cloves and basil stalks and cook for a further 2 minutes. Transfer the mixture to a bowl and set aside.
Brown the Liver
Return the saucepan to a high heat and add the remaining 1 tablespoon of extra virgin olive oil. Add the chopped chicken liver and stir-fry for 5 minutes until the liver is browned on all sides.
Simmer the Ragu
Return the sautéed onion and carrot mixture to the pan. Stir in the chopped tomato, chicken stock, and caster sugar. Season generously with salt and black pepper. Bring the mixture to the boil, then reduce the heat and simmer for 20 minutes until the ragu has reduced and thickened, and the chicken liver is thoroughly cooked.
Cook the Pasta
Place the penne pasta in a large pot of boiling, salted water. Cook according to the packet instructions until al dente. Reserve about 50ml of the pasta cooking water before draining.
Finish and Serve
Once the ragu is ready, taste and adjust seasoning or add a pinch more sugar if needed. Stir in the lemon juice and half of the torn fresh basil leaves. Transfer the drained pasta and reserved water immediately into the saucepan with the ragu, tossing well to coat. Divide the sauced pasta among four serving bowls and top with the remaining fresh basil leaves.
