Instructions: NOTE:Seasoned Flour, mix 3/4 cup of flour with salt and pepper.

NOTE:
Tomatoes, 2 1/2 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.

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