1 onion, chopped
2 pounds dried white offal
1 pound lean ground beef
1 cup minced carrot
2 zucchini
1 teaspoon salt and pepper to taste
1 cup white wine
1 1/2 tablespoons olive oil
3 cloves garlic, chopped
3 tablespoons dried oregano
3 tablespoons dried basil
1/2 teaspoon dried basil
1/4 teaspoon dried rosemary
1 pinch dried sage
1/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon ground nutmeg
2 tablespoons Worcestershire sauce
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a large bowl, mix meat sauce, onion, ground beef, carrot, zucchini, salt and pepper. Stir in wine and olive oil, reduce heat ; continue stirring and pour over chicken.
Bake in preheated oven for 45 minutes. Reduce temperature to 450 degrees F (200 degrees C). Remove meat from oven; stir in garlic, oregano, basil, rosemary, sage and salt, pepper and pepper. Reduce temperature to 350 degrees F (175 degrees C).
Bake uncovered for 45 to 50 minutes or until chicken is evenly browned and juices run clear. Remove chicken and discard skin; cool, cut into cubes and serve on a toothpick.