Heather Hickman's spaghetti sauce with chicken and meatballs

Betsey says to make a double batch of the recipe since it takes so long to make and then freeze part of it. 

1/2 cup oil
3 medium onions chopped
2 bunches parsley chopped
6 bay leaves
6 gloves garlic chopped
2 bunches shallots or green onions chopped including tops
1/2 tsp red peppers seeds
2 tbsp salt

1 Tbsp pepper

2 (6oz) cans of tomato paste
1 1/2 quarts canned tomatoes
2/3 cups sugar
3 cups water

4-6 uncooked chicken breasts cubed

1 lb hamburger 

1/4 - 1/2 cup bread crumbs

1/4 - 1/2 cup Parmesan cheese

Simmer the oil, onions, parsley, bay leaves, garlic, shallots or green onion, red pepper flakes and salt and pepper together for 1 hour (stir to avoid burning and use a large pot).

Then add tomato paste and cook for 15 minutes

Add canned tomatoes, sugar, and water and cook for another hour.

Make meatballs by mixing the hamburger, bread crumbs, and Parmesan cheese together in a separate bowl. Start with a 1/4 cup each of the cheese and bread crumbs and add more if you think it needs it. You need enough that it will hold your meat together. Roll into little meatballs that are the size of the tip of your thumb where your thumbnail is and carefully drop them into the simmering sauce along with the uncooked cubed chicken breast and cook for another hour or until all of the meat is cooked.

The last time I made this I skimped on the meatballs and chicken and it was a little disappointing. 

Enjoy!