1 lg. fryer, cut in pieces
15 oz. can tomato sauce
1/2 can water
1 lg. onion, chopped
3/4 c. chopped shallots or green onions
1 stalk celery, chopped
1/2 med. bell pepper, chopped fine
1/8 tsp. oregano
1/3 tsp. thyme
Salt and pepper
8 oz. spaghetti

Wash chicken, drain and season with salt and pepper. Lightly grease bottom of Dutch oven with shortening. Place chicken in pot, cover and cook on low heat for 45 minutes. Stir frequently. Pour off any excess fat. Add tomato sauce, water, and seasonings. Cover and continue cooking on low for 45 minutes. Stir occasionally, trying not to break up the chicken pieces. Boil spaghetti, drain well, add to chicken and mix well, but gently. Serve with Parmesan cheese. 5-6 servings.