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About this recipe: Here's a new lower-fat version of one of the pasta classics, a full-flavoured meat sauce tossed with strands of spaghetti and served with Parmesan cheese. There's less beef than in traditional recipes, but low-fat chicken livers enrich the sauce. Serve with a spinach, tomato and onion salad and lots of bread.
To make a vegetarian sauce, double the quantities of carrots and celery, and replace the meat and livers with 200 g (7 oz) green lentils. Use a vegetable stock cube dissolved in 750 ml (1¼ pints) boiling water. Simmer the sauce for 40 minutes or until the lentils are tender and the liquid has been absorbed. * Minced pork, chicken or turkey can be used instead of the beef. * Quorn, a low-fat vegetable protein alternative to meat, can be used instead of the beef and chicken livers.
Chicken livers are a good source of the B vitamins, vitamin A, zinc and copper. They are one of the richest sources of iron – a 100 g (3½ oz) serving provides about half the recommended daily intake. * Combining chicken livers with a selection of vegetable flavouring ingredients reduces the overall proportion of meat without compromising on flavour. The rich sauce provides ample coating for a hearty portion of pasta.
A, B2, B12, folate, niacin, copper, iron * B1, C, E, calcium, potassium, zinc * B6