- a liter of beef tea
- 200 g chicken liver
- a spoon of tomato sauce
- one onion
- 150 g small-size pasta
- olive oil
Cut the chicken liver in small pieces and fry them lightly in a little olive oil.
If you want, you can add chicken hearts.
In another pan fry lightly the finely minced onion and some oil; then add the liver pieces and the tomato sauce, then put all the mix in the boiling beef tea.
Add the pasta. When ready, serve very hot.