MOM-MOM'S CACCIATORE SAUCE

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! ♥