My mouth is watering just thinking about my homemade cacciatora sauce from scratch. You may know it as cacciatore sauce.
Wonderful with chicken and homemade Italian bread; to soak up the juice, of course. Offering many homemade Italian recipes for you to call your own.
OLD FASHIONED CACCIATORA SAUCE RECIPE
4 TBS oil
medium onion, chopped
3 garlic cloves, minced
2 green bell peppers, seeded and slivered
1 can (28 oz) plum tomatoes**
1 cup fresh mushrooms, sliced
1/4 cup white wine
1 TBS parsley, chopped
1 tsp salt
1/4 tsp pepper
1/4 tsp oregano
1/2 tsp homemade garlic powder
1/2 tsp homemade onion powder
Heat oil in a stock pot over medium heat. Add the onions, onion powder, minced garlic, garlic powder and green peppers. Stir often and saute until the onions are translucent.
Raise heat to medium-high and add tomatoes, crushing them in your hand as you add them - including the juice. Add the remaining ingredients and bring to a boil.
Reduce heat and simmer, uncovered, for 2 hours. Stir occasionally. Makes 4 cups.
This sauce is delicious over pasta and chicken cooked in this sauce is outstanding (chicken cacciatore).
**To use fresh Roma tomatoes, you will need between 8 to 12 per 28 ounce can. If you will use Beefsteak or another large tomato variety, you could probably get away with between 4 to 6, again, depending on how large they are.