2 eaWhole chicken, roasting 1 eaLarge onion, red 6 clv garlic 1 pk16oz mushroom, button 1 cn15oz tomato, diced 1 cn15oz tomato sauce 1 cn7oz tomato paste 2 T olive oil 2 Tfresh basil leaves, fresh 2 Tfresh oregano 1 T salt 2 pk16oz spaghetti
Into a large dutch oven, pour 2 tablespoons of olive oil, chop 1 large red onion, mince 6 cloves of garlic, slice one pound of fresh mushrooms. Sautee the onions, garlic and mushrooms over medium heat until softened.
Cut 2 whole chickens into 10 pieces ea, and place into dutch oven on top of sautéed vegetables. Add 1 can of crushed / diced tomatoes, 1 can of tomato sauce and 1 can of tomato paste. Bring chicken to a boil, and reduce heat to a simmer. Add chopped fresh oregano, chopped fresh basil and salt. Simmer on low heat for 1 hour, stirring occasionally, until chicken is thoroughly cooked (meat pulls off of bone easily).
In a separate pot, cook your pasta (spaghetti, linguini, etc) al dente.
Serve chicken and vegetables on top of pasta.