Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1½ cup | Chopped onion |
| ¾ cup | Chopped green pepper |
| 3 tablespoons | Vegetable or olive oil |
| 2 \N | Cloves garlic; minced fine |
| 1 can | (1-lb) Italian plum tomatoes |
| ¼ teaspoon | Cayenne pepper |
| 1 can | (15-oz) tomato sauce |
| 1 can | (6-oz) tomato paste |
| 1 cup | Red wine |
| 1 teaspoon | Basil |
| 1 teaspoon | Oregano |
| ½ teaspoon | Rosemary |
| 1½ teaspoon | Salt |
| ¼ cup | Fresh parsley (or dried) |
| ¼ pounds | Hard salami |
| 2 larges | Chicken breasts |
| ½ pounds | Fresh mushrooms; sliced |
Cook onions & pepper in oil until soft. Add garlic, tomato sauce, tomato paste, tomatoes, wine, basil, oregano, rosemary, salt, cayenne & parsley.
Simmer 1 hour, stirring frequently. Dice raw chicken. Add salami, chicken & sliced mushrooms to sauce & simmer 1 hour. Serve over cooked spaghetti.
PATTY BRISTER
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .