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Rigatoni Con Le Regaglie (with giblets)




Source of Recipe


Italy


List of Ingredients




3 T olive oil
1 medium onion, minced
1/2 stalk celery, minced
1/2 small carrot, minced
2 C peeled plum tomatoes
1 1/2 tsp salt, or to taste
pepper to taste
1 to 1 1/2 C giblets
1/2 pound mushrooms, thinly sliced
1 cube butter
1/3 C Parmesan cheese


Recipe



saute onion, celery and carrot in oil until golden, over medium heat. Add tomatoes, breaking them up as you stir. Add salt and pepper (1-2 twists). Bring to a boil, reduce heat and simmer for 15 minutes until cooked down a bit.
Boil the gizzards in salted water for 5 minutes. Skin and chop them in about quarter inch dice, with the livers and hearts. Melt butter and saute mushrooms and giblets, 5 minutes, over medium heat.
Cook and drain the pasta. Add it to the pot with the previously made tomato sauce, stir well and add the cheese. Keep at a simmer. Add the mushroom-giblet mixture and raise the heat. Stir until the cheese has melted. Serve from the pot.