For the tomato sauce:

2 tablespoons of olive oil

1 white onion

2 cloves of garlic

2 x 400g tins of chopped tomatoes

2 tablespoons of sun-dried tomato paste

2 tablespoons of dried oregano

1 bay leaf

Pinch of brown sugar

1 tablespoon of red wine vinegar

Seasoning

Handful of basil leaves

For the Milanese chicken:

1 pack of readymade, fresh or frozen, chicken goujons

To serve:

80g - 100g spaghetti per person

Parmesan to serve

To make the tomato sauce:

1. Finely dice the onion.
2. Heat the olive oil in a lidded sauté pan or large saucepan.
3. Add the onion and sauté until translucent.
4. Add the crushed garlic and stir for a further 1-2 minutes, being careful not to let the garlic burn.
5. Pour in the chopped tomatoes and red wine vinegar, then stir in the sun-dried tomato paste, dried oregano, bay leaf and sugar.  Season well.
6. Bring the tomato sauce to the boil then cover, lower the heat and simmer for 30-35 minutes.
7. Remove from the heat and stir in a handful of torn basil leaves.

To make the Milanese chicken:

1. Cook according to the packet instructions.
   

To serve:

1. Cook the spaghetti according to the packet instructions.
2. Drain the spaghetti and then return to the pan.
3. Ladle in the tomato sauce, mixing together with tongs after each spoonful.   
4. Top with the chicken pieces and grated parmesan.