Here are some of the best sauces you can make with your spaghetti at home, the best condiments you can add to it and a few of the lesser-known options.
How to Make the Best Spaghetti Sauce at Home: 2 cups spaghetti sauce 4 cups chicken stock 2 cups finely chopped fresh herbs 3 cups finely sliced green onions 1 cup finely chopped celery 1 cup chopped mushrooms 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 1 teaspoon garlic powder 1/8 teaspoon ground cumin 1/16 teaspoon dried oregano 1/3 teaspoon freshly cracked pepper (optional) To Make the Chicken Stock: Heat a nonstick skillet over medium-high heat.
Add the chicken stock and cook until it begins to thicken.
Then add the salt, pepper, black pepper, oreganos, celery and mushrooms.
Cook for about 10 minutes, or until the mixture starts to thump and bubbles form.
Add in the chopped fresh basil, cook for another 5 minutes, then add in the chicken.
Cover and cook for a few more minutes, until the broth is thick.
Stir in the diced red pepper and the remaining herbs.
Cover the saucepan with plastic wrap and cook on low for about an hour or until it is thickened.
While the sauce is cooking, prepare the sauce: Add the finely chopped green onions, celeriac, ore, salt and garlic powder to the pan and cook, stirring constantly, until soft.
Add 1 cup of the chicken broth to the pot, whisking constantly, then slowly whisk in the rest of the broth, until it thickens.
When the sauce has thickened, add in all of the other ingredients.
To Make The Chicken Sandwich: Melt the butter in a small saucepan.
Add 3/4 cup of cooked chicken and cook over medium heat until it starts to brown and the skin starts to darken.
Stir occasionally until the chicken is cooked through.
Remove the chicken from the heat and allow it to cool for 5 minutes.
Add about 2 tablespoons of the spaghetti sauce to the chicken, and stir to coat with the sauce.
Cover tightly and allow to rest for 30 minutes before serving.
To Add Other Consistency to the Sauce: Add about 1/6 cup of dried ore, freshly ground cinammon and salt to the sauce, and season with 1/5 teaspoon salt and 1/20 teaspoon pepper.
To Taste: Season with salt and pepper, and if desired, add the freshly ground pepper.
Nutrition Information Yield: 4 servings, Serving Size: 1/1 cup Amount Per Serving: