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Marinara ala Linda
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1 jar | Ragu spaghetti sauce, (the regular store size, not the giant Costco |
size) | |
2 28 oz. cans | tomatoes, (whole, stewed, crushed) |
Garlic salt | |
Dried basil | |
Dried parsley | |
Finely grated parmesan | |
romano cheese, alternative | |
2 lbs. | chicken, (thighs or breasts or whatever) |
Meatballs or stuffed green bell peppers (recipe to follow)
Pour Ragu and canned tomatoes into large stock pot or Dutch oven.
Sprinkle a thin, but healthy layer each of garlic salt, basil and
parsley. Let simmer for hours. Brown chicken and meatballs/stuffed
peppers in a saute pan with a layer of olive oil. Add to sauce (olive
oil and all). Cook/simmer until chicken and meat is done (another hour
or so).
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