Because of how long this sauce takes I like to double the recipe and fill the freezer.

Portion out the sauce into varying size freezer safe containers making it easy to heat for an individual lunch and larger portions for the entire family. When I’m ready to serve I simply pull it out the night before and let it defrost in the fridge. That night I throw it in a pot on the stove to reheat (or in the microwave for lunch), boil some noodles, and serve. A side salad and garlic bread go great with this dish.

 

Ingredients

Whole Chicken, @ 5lbs

Onion, celery, carrots roughly chopped

bay leaf

4 quarts reserve 1 1/2 cups Chicken Broth

3 Tbsp Parsley, fresh (or 1 tbsp dried parsley flakes)

2 stocks Celery, diced

Bell Pepper, diced

Onion, diced

2 cloves Garlic, minced

16 oz Diced Tomatoes

5 oz Tomato Paste

3 Tbsp Worcester Sauce

1 tsp Sugar

5 oz can Mushrooms

salt & pepper to taste

dash of Red Pepper Flakes

8 oz cooked Spaghetti (can use spaghetti squash or GF noodles for GF option)

 

Directions

Put chicken, chopped onion, celery, carrots, and bay leaf in a large pot. Cover completely with water and bring to a boil. Boil for 1 hour and 20 min or until the meat is white and juices run clear. You can reduce time significantly by making the Instant Pot Whole Chicken

Let chicken cool. Remove the chicken from the bone (save bones for bone broth) and reserve 1 1/2 cups of the broth for the recipe.

Place 1 1/2 cups of broth in a large pot with a bay leaf, parsley, diced onion, celery, and bell pepper. Simmer for 30 min. Remove bay leaf.

Add all other ingredients, except spaghetti noodles, and cook at medium-low heat for 20 min. Stir often.

Add cooked spaghetti and enjoy.

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Healthy Pasta Recipes and image courtesy of RedGryphonTavern