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Spaghetti in Rabbit Liver Sauce

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500g Rabbit Liver 
250g sliced Onions 
2 tbsp Tomato Paste
300ml Tomato Pulp
100g Peas
1 glass White Wine
1 tsp Curry Powder
2 cloves Garlic
1 Bay leaf
Olive Oil
 
N.B. Items in bold are available at all MF outlets.
 
Heat some olive oil in a large skittle and add onions, whole garlic, bay leaf and diced rabbit liver.
 
When the liver is well browned from all sides sprinkle the curry powder and add the glass of white wine.
 
When the wine has reduced add the tomato paste followed by the tomato pulp and mix well.
 
Cover tightly and stew slowly till the sauce combines. Five minutes from the end, add the peas to the sauce.
 
Traditionally this sauce is served with spaghetti however any other long pasta can be used.
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