Ingredients:

  • 1 tbsp Olive Oil (extra virgin)
  • 1 lb Italian Sausage, casings removed (sweet or hot)
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 1 large Red Bell Pepper, roughly chopped
  • 1 large Yellow Bell Pepper, roughly chopped
  • 1 cup Cremini Mushrooms, halved or quartered
  • 1 tsp Kosher Salt (plus more to taste)
  • ½ tsp Freshly Ground Black Pepper
  • 1 cup Dry Red Wine (e.g., Chianti, Merlot)
  • 1 (28 oz) can Crushed Tomatoes (San Marzano style)
  • 1 cup Chicken Stock (low sodium)
  • 1 tsp Dried Oregano
  • ½ tsp Dried Thyme
  • 1 medium Bay Leaf
  • 2 tbsp Fresh Basil, roughly chopped (for garnish/stir-in)
  • 2 tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Prep the Sausage: If using links, pierce them lightly or slice them into 1-inch pieces. If using bulk sausage, roll into rough 1-inch meatballs.
  2. Sear: Heat the olive oil in a Dutch oven over medium-high heat. Add the sausage and brown aggressively on all sides (about 5–7 minutes). This caramelizes the exterior and creates the fonds (brown bits) necessary for flavor.
  3. Remove: Use a slotted spoon to transfer the sausage to a plate, leaving the rendered fat and browned bits in the pot.
  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion, salt, and pepper to the pot. Cook until the onion is softened and translucent (about 5 minutes), scraping up the stuck bits (fonds) from the bottom.
  5. Add Garlic and Peppers: Stir in the minced garlic, chopped bell peppers, and mushrooms. Cook for 5–7 minutes until the peppers soften slightly but still have a bite.
  6. Deglaze: Pour in the red wine. Bring to a rapid simmer, scraping the bottom of the pot vigorously. Reduce the wine by half (about 3 minutes) to concentrate the flavor.
  7. Combine Liquids and Herbs: Stir in the crushed tomatoes, chicken stock, dried oregano, dried thyme, and the bay leaf.
  8. Simmer: Return the seared sausage (and any accumulated juices) to the pot. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 30 minutes.
  9. Finish the Cook: Remove the lid and continue to simmer gently for an additional 15 minutes, allowing the sauce to thicken slightly.
  10. Final Check and Rest: Taste the sauce and adjust seasoning. Discard the bay leaf. Remove the pot from the heat and let the cacciatore rest for 5–10 minutes before serving. Stir in half of the fresh basil.