RSJ’s Chicken Spaghetti — Robert St. John

Ingredients

• 1/4 cup Olive oil
• 2 cups Onion, small dice
• 2 cups Carrots, shredded
• 1/3 cup Garlic, minced
• 2 tsp Dried Basil
• 1 tsp Dried Oregano
• 2 Bay leaves
• 2 tsp Salt
• 2 tsp Black pepper, freshly ground
• 6 ounces can Tomato paste
• 2 – 28 ounces cans Diced tomatoes
• 1 – 28 ounces can Crushed tomatoes
• 1 1/2 cups Chicken broth (recipe follows)
• 1 tsp Balsamic vinegar
• 1 recipe Pulled Chicken meat (recipe follows)
• 1 pound Spaghetti
• 1 cup Parmesan cheese
• 2 cups Mozzarella, grated