Best. Spaghett. Ever.

I didn't forget my promise to all of you to share this great recipe from my visit to Utah.

This is SO yummy. Seriously. Don't be afraid of the chopping and stirring. Just get out a good book and read while you stir. That is my trick anyway! Let me know if any of you try it. It's a family favorite around here!

Spaghetti Bertucci (with love!)

• 1 cup oil
• 6 pods garlic chopped
• 3 onions chopped
• 2 bunches shallots (or green onion) chopped
• 2 bunches fresh parsley cut off stems and chop
• 1/2 tsp. red pepper seed
• 6 bay leaves
• 2 Tbs. salt
• 1 Tbs. pepper

Brown all above ingredients together stirring constantly until it reaches the consistency of dried spinach. (about one hour) Then add:

• 2 cans of tomato paste (or 12 ounces) and stir for 15 minutes. (this will give it a rich dark color)
• 3 16 oz. cans of tomatoes (48 oz.)
• 2/3 cup sugar
• 24 oz of water (or 4 tomato paste cans of water)

Simmer 1 hour. Add cooked, chopped chicken breasts (2 or 3) and cooked meatballs about an hour before you serve. You can use pre-made meatballs, but these ones are best:

Meatballs

• 1 pound ground beef
• 1/2 cup parmesean cheese
• 1/2 to 1 cup bread crumbs

I don't make this recipe very often and I'm not sure why that is. It's a lot of prep, but it freezes well and it is SO worth the effort! This recipe should feed at least 15, so invite your favorite people over (you know, us) and enjoy! :)