88 All-Time Best Dinner Recipes

Update: We've been making this sauce for years and it is always delicious. We now made it without the sausage as a marinara and it was tasty that way as well so versatile. Thanks for posting Sharlene! It was tasty and very well received. Absolutely all had seconds. I was wondering if the portions were spot on? Reason being that it serves 10-14 it says as of today and there is only one lb of pasta called for. I had to make another pound to serve that many but didn't need to make more sauce. So next time 2 lbs of spaghetti and this sauce as written. The slow simmer is great. The water is too much but I will likely do 1 cup or none next time. I simmered for 2.5-3 hours and there were watery plates. BUT it was so delicious. It got raves and raves. You have a winner here. Thanks for sharing. Enjoy! ChefDLH

I used a half-chicken and, regardless of what my wife and every chef I mention it to, will never use a whole- or half- again. Instead, will use boneless thighs. I will also cut the liquid a bit, or cook at a higher temp uncovered to keep the flavor and lose the liquid. Overall, a success - if not a perfect job of breaking down the chicken.