Monroeville Spaghetti
This is Craig's mother's big pot of American-Italian spaghetti, made with either chicken or chuck roast. It took me years to figure out that to get the right taste, you have to use the right pan: a big heavy dutch oven like Le Creuset. This is the kind of long-cooking spaghetti the smell of which is good for torturing yourself and others during football games.
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Whole chicken, cut up, skinless, or a whole chuck roast |
Saute the vegetables in olive oil, push aside and brown the chicken or chuck roast. Add garlic and cook only a minute or two. Stir in the tomato paste, salt and peppers. Then add the tomatoes, stir briefly and do not stir again! Throw the herbs on top and simmer for an hour or two. Shut off heat and let stand a while before serving.