Italian-Style Beef Liver Recipe 

Ingredients: 
1/3 cup all-purpose flour
1/4 teaspoon salt
1 pound beef liver, cut into bite-size pieces
4 teaspoons vegetable oil, divided
1 cup thinly sliced onion
1/2 cup chopped celery
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 bay leaf
2 tablespoons chopped fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon salt
1/4 teaspoon pepper
Hot cooked spaghetti
Grated Parmesan cheese 

Directions: 
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, about 5 minutes. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. 
Cover and simmer for 20 minutes, stirring occasionally. 
Add liver; cover and cook 5 minutes longer or until heated through. 
Remove bay leaf. 
Serve over spaghetti; sprinkle with cheese.