This is a meatless sauce to be used with a Chicken or Veal dish.  For a main course Spaghetti dinner you can start with ground beef, veal and pork (omit the olive oil).  Brown the meat in the stock pot with the garlic and spices and then remove and drain.  Return the meat and then add the wet ingredients sugar and salt and continue.  You can also use Italian Sausage, stew beef or chicken as a meat base.

Flattened Chicken

3. One of the secrets to a good Chicken Parmigiano is pounding out your breasts into a nice consistent thickness – about ½”.  A nice way to do this is to use a gallon size zip lock bag and to lightly wet the inside of the bag to allow the chicken to slide as it thins.  We use a clean rubber mallet or a large flat metal meat tenderizer and gradually, starting from the center, work your breast out towards the edges.  Don’t try to flatten your breast in one pass – work it slowly to avoid tearing up your meat.