4 lbs. chicken
1 clove garlic
1 onion, whole
Celery leaves
Salt and pepper to taste
1 lb. spaghetti
1 onion, chopped
3 celery stalks chopped
1 green pepper, chopped
2 tbsp. olive oil
1 lg. can tomatoes
1 can tomato paste
1 lg. can mushrooms
1/2 tsp. salt
1 tsp. sugar
5 drops hot pepper sauce
2 tbsp. Worcestershire sauce
Grated sharp Cheddar for garnish

Cover chicken with water and cook with garlic clove, whole onion, celery leaves, salt, and pepper until tender. Cool chicken in broth; remove from broth and cut into pieces larger than 1 inch. Reserve broth. Saute chopped onion, celery, and green pepper in olive oil until tender. Add tomatoes, tomato paste, mushrooms, salt, sugar, hot pepper sauce, and Worcestershire sauce. Simmer 30 to 45 minutes.

Add chicken to sauce and cook another 30 minutes, stirring often. Cook spaghetti according to package directions, substituting reserved chicken broth for water. Drain. Pour sauce over spaghetti. Sprinkle with Cheddar cheese.