1 lb (500 g) ox liver, membrane removed and cut into 2 cm (1 inch) slices
2 rashers rindless bacon, cut into smaller pieces
1 tbsp cooking oil
2 onions, sliced
4 tsp plain flour
meat stock
13 oz (410 g) canned whole tomatoes, chopped and liquid reserved
1 tsp salt
freshly ground black pepper to taste
125 g (4 oz) spaghetti
60 g (2 oz) Cheddar cheese, grated
2 rashers rindless bacon, cut into smaller pieces
1 tbsp cooking oil
2 onions, sliced
4 tsp plain flour
meat stock
13 oz (410 g) canned whole tomatoes, chopped and liquid reserved
1 tsp salt
freshly ground black pepper to taste
125 g (4 oz) spaghetti
60 g (2 oz) Cheddar cheese, grated
method
1. Fry bacon until crisp and remove.
2. Add cooking oil and fry liver. Add onion and saute until translucent.
3. Remove liver and onion with a slotted spoon and set aside.
4. Add flour and fry for 2 to 3 minutes.
5. Add sufficient meat stock to the reserved tomato juice to make up 1 cup (8 fl oz) 250 ml and bring to the boil.
6. Add heated liquid, liver and onion mixture, bacon, seasoning and tomatoes, cover with lid, reduce heat and simmer for 20 to 30 minutes.
7. Cook spaghetti according to directions on packet and drain.
8. Spoon spaghetti into a flat oven dish and top with liver mixture.
9. Sprinkle cheese over and bake at 160°C (325 °F) gas 3 for 20 minutes or until heated through.
2. Add cooking oil and fry liver. Add onion and saute until translucent.
3. Remove liver and onion with a slotted spoon and set aside.
4. Add flour and fry for 2 to 3 minutes.
5. Add sufficient meat stock to the reserved tomato juice to make up 1 cup (8 fl oz) 250 ml and bring to the boil.
6. Add heated liquid, liver and onion mixture, bacon, seasoning and tomatoes, cover with lid, reduce heat and simmer for 20 to 30 minutes.
7. Cook spaghetti according to directions on packet and drain.
8. Spoon spaghetti into a flat oven dish and top with liver mixture.
9. Sprinkle cheese over and bake at 160°C (325 °F) gas 3 for 20 minutes or until heated through.
serving amount
serves 4 - 6
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