Sauteed Chicken Breasts
INGREDIENTS:
30 oz CAN TOMATO PUREE 1 MEDIUM ONION CHOPPED
1 WHOLE BAY LEAF 3 LARGE CLOVES GARLIC,CRUSHED
30 oz CAN WHOLE PLUM TOMATOES 2 c HOPPED MUSHROOMS
HAND SQUASHED 1 ts SUGAR
2 ts DRIED OREGANO 2 lb PORK CHOPS WITH BONES
2 ts DRIED BASIL 1 pn RED PEPPER
6 oz CAN TOMATOE PASTE 1 c DRY WHITE WINE
1 ts GARLIC POWDER SALT AND PEPPER TO TASTE
30 oz CAN TOMATO PUREE 1 MEDIUM ONION CHOPPED
1 WHOLE BAY LEAF 3 LARGE CLOVES GARLIC,CRUSHED
30 oz CAN WHOLE PLUM TOMATOES 2 c HOPPED MUSHROOMS
HAND SQUASHED 1 ts SUGAR
2 ts DRIED OREGANO 2 lb PORK CHOPS WITH BONES
2 ts DRIED BASIL 1 pn RED PEPPER
6 oz CAN TOMATOE PASTE 1 c DRY WHITE WINE
1 ts GARLIC POWDER SALT AND PEPPER TO TASTE
COMBINE ALL INGREDIENTS IN A LARGE COVERED POT.SIMMER OVER LOW HEAT FOR THREE HOURS FOR DESIRED THICKNESS.IF TO THICK ,THIN WITH A LITTLE WATER;IF TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45 MINUTES LONGER. SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE CRABS TO THE LAST HOUR OF SIMMERING.LET REST 30 MINUTES AND SHAKE SAUCE OF CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE.MAKES ENOUGH FOR T POUNDS OF PASTA.