Name: My Mother’s Chicken Spaghetti
Yield: Yield: 12 or More Servings.
Cuisine: United States
Ingredients: ⅛ teaspoon grated nutmeg; Grated Parmesan cheese; ½ cup heavy cream; 3 tablespoons flour; 1 tablespoon or more finely minced garlic; ½ pound Cheddar cheese, grated (2 to 2½ cups); 7 tablespoons butter; ¼ pound ground pork; ¼ pound ground beef; 1½ cups finely chopped celery; 1 chicken (about 3½ pounds), with giblets; 3 cups canned tomatoes, preferably Italian peeled tomatoes; Chicken broth to cover; Salt to taste, if desired; 1 bay leaf; Freshly ground pepper to taste; 2 cups finely chopped onions; ½ pound fresh mushrooms (see note); 1 pound spaghetti or spaghettini; 1½ cups chopped sweet green peppers; ½ teaspoon hot red pepper flakes, optional

Preparation info

Yield:
12 or More
Servings.

Difficulty
Complex

Appears in

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

About

This recipe has been printed on many occasions, for it, more than any other dish, was my favorite as a child and I still prepare it. I have no idea of the origin of the dish, but find it notably akin to certain authentic Italian sauces, notably a ragù bolognese made with ground meat in a tomato and cream sauce. I believe it was strictly my mother’s own creation, and she was famous for it up and down the Mississippi Delta. One of the stipulations in the original recipe is that the spa