- 5 cups chicken stock
- 1 qt. spaghetti sauce
- 2 onions (#2 cone)
- A cup parmesan cheese Spices of your choice
- 1 lb spaghetti
- 10 slices cooked bacon bits
- 2 cloves garlic (minced)
- 1 teaspoon basil
- Pour chicken stock into the 8qt Dutch oven or roaster.
- Bring to boil.
- Add remaining ingredients.
- Cover and reduce heat to simmer.
- Cook for 20 minutes.
- Spaghetti will absorb liquid so do not rinse and drain.
- Serve immediately with parmesan cheese.