Ingredients
1/3 cup all-purpose flour1/4 teaspoon salt1 pound beef liver, cut into bite-size pieces4 teaspoons canola oil, divided1 cup thinly sliced onion1/2 cup chopped celery2 cans (14-1/2 ounces each) diced tomatoes, undrained1 bay leaf2 tablespoons chopped fresh parsley1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon salt1/4 teaspoon pepperHot cooked spaghettiGrated Parmesan cheese
Preparation
Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside.
In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf.
Serve over spaghetti; sprinkle with cheese.
