"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Cacciatore Sauce Recipe

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This recipe for Cacciatore Sauce, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judith Dimiceli
Added: Wednesday, February 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons olive oil or more as needed
Chopped onion, celery and carrots to make 2 cups
2 cloves garlic, minced
Chopped zucchini and mushrooms to make 1 cup
1 fresh tomato, quartered
1 14 ounce can whole peeled tomatoes
1 chicken bouillon cube dissolved in 1/2 cup water
1/2 cup red wine or water, if desired
1 tablespoon Italian spice
Salt, to taste
Freshly ground pepper to taste

Directions:
Directions:
In large pot, saute' the 2 cups veggies in hot oil until tender
Add more oil, if needed and stir in garlic, then zucchini and mushrooms
Cook 5 minutes, stirring occasionally
Add fresh tomato and tomatoes with liquid
Add chicken broth, wine, Italian spice and salt and pepper
Cook slowly, stirring occasionally until thickened 45 to 60 min

Personal Notes:
Personal Notes:
Toss part of the sauce with penne and top with sautéed chicken breasts and more sauce

 

 

 

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