1 (5-6 lb.) hen
2 lg. onions, chopped
2 lg. bell peppers, chopped
2 cloves garlic, minced
4 ribs celery, chopped
1/4 c. olive oil
1 (1 lb.) can whole tomatoes
2 (6 oz. each) cans Italian tomato paste
Reserved chicken stock
Salt, black pepper, poultry seasoning to taste
1 c. grated Romano cheese
1 (6 oz.) can mushrooms
1 lb. spaghetti

Boil hen. Remove from bone and reserve stock. Saute onions, bell pepper, garlic and celery in olive oil. Add tomatoes, tomato paste and 1 quart chicken stock. Add salt, pepper, 1 teaspoon poultry seasoning. Allow t cook slowly for 3 hours, adding stock if necessary. Add 1/2 cup Romano cheese during the last 1/2 hour of coking, together with mushrooms and cooked chicken. Boil spaghetti for 12 minutes. Rinse in cold water. Add sauce and chicken to spaghetti and allow to stand 1/2 hour before serving. Offer additional cheese while serving.