Recipe - Chicken Liver Spaghetti Sauce

1 l Chicken livers See Note
Salt and Pepper to taste
1 Clove Garlic chopped fine
2 md Onions chopped
4 teaspoon Olive Oil
2 One half cup Tomatoes See Note
6 ounce Tomato Paste small can.
1 teaspoon Fresh Basil chopped
1 Sprig Rosemary to taste
One half teaspoon Fresh Oregano crushed
One fourth teaspoon Cinnamon
Salt and Cayenne to taste
One half cup Dry Red Wine
3 Neem leaf, Curry leaf
Use Bay leaf as substitute

NOTE:Seasoned Flour, mix Three fourths cup of flour with salt and pepper. NOTE:
Tomatoes, 2 One half cups of canned or fresh tomato meat, peeled, and passed
through a strainer. Remove the seeds. NOTE:Livers, Method 1. quarter
livers,remove membranes dredge with seasoned flour, saute livers in 2 t
oil, set aside. Add livers to the sauce during last 10 minutes of cooking.
Method 2. quarter livers remove membranes and blanch in 3 cups of simmering
seasoned water, set aside. Add livers to the sauce during last 10 minutes
of cooking. SAUCE: Saute onions in 2 t oil until soft, add garlic saute 2
more minutes. Add tomatoes, paste, seasoning, and wine. Stir regularly over
low heat, simmer for about an hour. Results should be smooth and creamy,
This sauce is a very good basic sauce. This original intention of this
sauce was to fix chicken livers in a very fine tomato sauce to serve on
noodles or pasta.