Cacciatore sauce

A fragrant, slow-cooked Italian sauce that goes well with beef mince, chicken or veggies.
45 minutes

Makes about 4 cups


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  • Glug olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 cloves garlic, minced
  • 1 each chopped red and yellow peppers, chopped
  • 1 packet (250g) quartered mushrooms, quartered
  • 2 Tbsp (30ml) tomato paste
  • 8-10 sprigs fresh thyme
  • 2 tsp (10ml) dried Italian herbs
  • ½ cup (100g) pitted black olives, chopped
  • ½ cup (125ml) white wine
  • 2 cups (500ml) chicken stock
  • 2 cans (400g each) chopped tomatoes
  • Salt and milled pepper
  • Handful each chopped fresh parsley and basil



  1. Heat oil in a pot over medium heat.
  2. Sauté onion and carrots for 10 minutes.
  3. Add garlic, peppers, mushrooms and tomato paste and fry for 5 minutes.
  4. Add thyme, Italian herbs and olives, and fry for a minute.
  5. Stir white wine, stock and chopped tomatoes. Season.
  6. Simmer for 25-35 minutes over low heat.
  7. Stir in a handful each chopped fresh parsley and basil, and simmer for 8-10 minutes.
  8. Store in an airtight container for up to a week.



Browse more sides and salads recipes here.


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