CACCIATORE SAUCE
Yield Portion Size
10 portions
()
| 1 tbsp |
Extra virgin olive oil
|
| 1 cup |
Red bell pepper, diced
|
| 1 cup |
Button mushrooms, diced
|
| 1 cup |
White wine, dry
|
| 3 cups | |
| 2 tbsp |
Oregano, dry
|
View Nutrition Information
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 25 mg | 3% |
| Carbohydrate | 9 g | 3% |
| Total Fat | 1 g | 2% |
| Iron | 1 mg | 6% |
| Potassium | 65 mg | 0% |
| Calories | 74 kcal | 4% |
| Sodium | 236 mg | 10% |
| Protein | 2 g | 3% |
| Polyunsaturated Fat | 0 g | 1% |
| Saturated Fat | 0 g | 1% |
| Sugars | 6 g | 1% |
| Dietary Fiber | 2 g | 9% |
| Vitamin C | 28 mg | 47% |
| Vitamin A | 611 iu | 12% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
Place a medium-size saucepan over a medium flame.
-
Step 2
Add olive oil, bell pepper and mushrooms. Sauté for 1 minute.
-
Step 3
Remove pan from flame and add white wine. Reduce until wine is syrup-like in consistency.
-
Step 4
Stir in spaghetti sauce and bring to a boil.
-
Step 5
Season with dry oregano.
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