How to make it

  • Heat oil in a large saucepan then cook onions until soft.
  • Add garlic and cook until fragrant.
  • Add wine and cook until it has almost evaporated.
  • Add tomatoes, tomato paste, 2 cups water and seasonings.
  • Bring to boil then reduce heat to simmer and cook 15 minutes.
  • Wrap chicken breasts in plastic wrap to protect them and place in freezer until slightly firm.
  • Remove from freezer and using a sharp knife cut chicken into tiny pieces smaller than little peas.
  • Place chicken, egg, cheese and seasonings in a large bowl.
  • Squeeze milk from bread slices and crumble into chicken mixture.
  • Mix well with hands until bread is blended into chicken well.
  • Using wet hands form chicken into golf ball size meatballs and carefully drop into sauce.
  • Use up all of the chicken mixture in this fashion.
  • Leave the pot partially covered then simmer 20 minutes.
  • Carefully stir mixture then cook another 40 minutes.
  • Serve over pasta of choice cooked al dente with meatballs served on the side.

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