2 tbsp EVOO
2 pounds ground chicken
2 carrots, chopped
4 celery stalks, chopped
1 onion, chopped
2 garlic cloves
2 tbsp red wine vinegar
2 tbsp brown sugar
1 tbsp Worcestershire sauce
1/4-1/2 cup hot sauce
1 cup tomato sauce
1 cup chicken stock

Heat EVOO in large skillet over medium-high heat. Add meat and cook 5-6 minutes. Add carrots, celery, onions and garlic and cook 7-8 minutes more. Combine vinegar, brown sugar, Worcestershire, hot sauce, tomato sauce and stock in a bowl and pour over pan. Mix thoroughly and simmer for a few minutes.