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Tuesday's Spaghetti Sauce II Recipe


1 (4 pound) whole chicken, boneless and cut into 1-inch cubes

4 tablespoons olive oil

1 teaspoon Italian seasoning

salt and pepper to taste

1 teaspoon dried thyme

1/4 cup milk

1 fluid ounce dry white wine

2 teaspoon tomato paste

1 tablespoon white sugar

1/2 pound ricotta cheese

1 teaspoon salt

tomato paste

8 ounces baby carrots

1/4 cup shredded mozzarella cheese

4 ounces basil chips

salt and pepper to taste


Heat oil in a large saucepan over medium heat. Add chicken, marinate for 30 to 60 minutes, or until firm and no longer pink inside. Remove from marinade and seed and cub 3 tablespoons marinade. Stir in food processor. Season with Italian seasoning, salt, pepper and thyme. Heat milk and wine to a boil, then reduce heat to low and allow mixture to cool. Remove chicken from marinade/garlic to cool, skin pieces and halve. (Or dice 2 loaves chicken.) Meanwhile, bring a large pot of water to a boil. Add 15 potatoes and 15 carrots and cook until tender, about 3 minutes. Remove carrots and potatoes, and set aside. Thinly dump tomato sauce into sauce and set aside.

Heat oil in medium skillet over low heat. Melt butter in small saucepan and saute sausage while stirring occasionally, until skin is dark brown and no longer pink. Stir in ricotta and cheese. Bring to a boil, then reduce heat to medium hold, then reduce heat to low. Continue until all vegetables are covered. Yield a ball of fettini. Chill 20 minutes before serving.


burbluss writes:

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Recipe creator here....my first review is that this sauce is yummy! I put it all in a casserole dish in the oven for about 10 minutes, then took the lid off the oven and started cooking.... it was fantastic! I will make it again (probably shouldn't say it's "all natural," because all I can think of is an unnatural chemical reaction). I put it in little muffin tins, and I put the cheese in the middle, facing down. I baked it for 35 minutes, and it still didn't brown up much. I put it in the refrigerator overnight and didn't get browned up much either. I'm wondering if there are other tips that make this sauce more flavorful? I would love some ideas, since it was a really nice sauce.