Chef Celtys Spaghetti special

500g (small) diced chicken, or chicken mince (can be made with beef mince!)
1 large onion diced
2 cloves crushed garlic
1 700ml jar passata
tablespoon tomato paste
2 large grated carrot
2 diced celery stalks
Fresh or dried tablespoon each of basil, marjoram, oregano and thyme
splash of balsamic vinegar
olive oil
4-6 diced fresh vine ripened tomatoes
half to 1 cup stock

In a large pot, splash in some olive oil, heat up. add onion and garlic, stirring until translucent, not brown. Add chicken and brown lightly. Add sauce, paste, vinegar and stock, stir, then add fresh tomatoes, carrot, celery and herbs. stir well, bring to the boil then turn to a low simmer for an hour or 2, stirring occasionally.

In a larger pot fill with water and bring to the boil, add spaghetti pasta. Boil away until cooked.. Packet instructions kgo.

While the spaghetti water is boiling, feel like making some garlic bread?
6 slices of bread (2 per person I guess?)
1/2 cup butter, softened
3 cloves crushed garlic
1 fresh chili sliced
teaspoon Italian herbs/seasoning

Add garlic etc to butter, mix well, slather onto the bread, be generous. On a lightly greased oven tray, get a slice of bread, roll diagonally from the corner up, secure with a toothpick. Do this with all of them, then spray lightly with some olive oil. Bake at 180C while the spaghetti pasta cooks. Remove toothpicks upon serving.