MOM-MOM'S CACCIATORE SAUCE

Mom-Mom's Cacciatore Sauce image

Provided by Kristin D

Time 3h15m

Number Of Ingredients 12

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1 lb mushrooms, sliced
1 medium to large yellow onion, diced
1 small yellow and red bell pepper, cored and seeded, diced
2 carrots, peeled and sliced
5 clove garlic, chopped
1 c chicken broth
1 c white wine
2 14 oz. cans crushed tomatoes
1 bag(s) fresh spinach
olive oil
salt and pepper, to taste
basil and oregano, to taste

Steps:

1. -NOTE: Once you've cooked whatever meat/veggie you're going to use in a large, deep skillet, you can just begin making the sauce in that after taking everything out.-
2. Drizzle a large, deep skillet with a fair amount of olive oil. Add vegetables, garlic, salt and pepper to taste, and saute for 5 minutes.
3. Add in your wine, and allow it to reduce. (This usually takes 5-6 minutes, but I personally like a stronger wine taste in my sauce when I make it, so you can leave it stronger if you choose.)
4. Once the wine has had a chance to reduce, add in your chicken broth, spinach, and your crushed tomatoes. Give it a good stir. Toss in about 1 tsp. of salt, 1 tsp. of pepper, and about 1 Tbsp. chopped basil and oregano.
5. At this point, if you've previously cooked some sort of meat, put your meat back into the sauce, and be sure that it's covered.
6. Simmer on low heat, uncovered, for a few hours or until meat is fall-off-the-bone tender. Garnish with fresh chopped parsley if you wish.
7. Best served with pasta, warm crusty bread or a creamy, cheesy polenta. Enjoy! ♥