Step 1

Heat a pan over medium/high heat and add some olive oil.

Step 2

Sauté onions and garlic for a couple of minutes.

Step 3

Add chicken livers – the livers will crumble and fall apart during cooking, so no need to cut them in smaller pieces.

Step 4

Once the livers are evenly browned, add tomatoes.

Step 5

Bring the sauce to a simmer (low/medium heat) and let the ingredients melt together into a delicious sauce. Stir often to make sure, the pan doesn't burn.

Step 6

When the spaghetti sauce has reduced some and the consistency is almost to your preference (I prefer it quite thick and always simmer the sauce for 30-60 minutes depending on how much time I've got), season to taste with spices, lemon juice and sweetener of choice.

Step 7

Let the sauce continue to simmer over low heat, while you make the veggie pasta.

Step 8

Peel the zucchini (optional, but it looks a lot more like regular pasta without the skin) and carrots with a peeler - continue to peel the veggies all the way around and around to get those wide pasta ribbons (you can use a spiralizer too!).

Step 9

Arrange the veggie pasta and top with chicken liver spaghetti sauce.

Step 10

Garnish with fresh basil.

Step 11

Enjoy!

Step 12

The spaghetti sauce stores well in the fridge for 3-4 days and in the freezer for several months.

Step 13

The veggie pasta can be stored in the fridge for a couple of days.