Terry's notes: Started by rendering pancetta in a little olive oil. Added Spanish chorizo, sliced very thin to that mix. After cooking for a bit, added sliced mushrooms (baby bellas) and salt. Let those go until soft, then added about 3 tablespoons of tomato paste.

Then added one large leek, sliced bell peppers (red, green, yellow) a handful of olives, a handful of capers, garlic (diced), salt, pepper, and Italian herbs. Let that reduce for about 5 minutes and then added white wine to deglaze. Then after another few minutes added a jar of Rao's Tomato Basil sauce, some Worchester, and some balsamic vinegar.

Laura takes over: We let it go about 15 minutes. Then we sautéed some lovely Omaha Steaks chicken breasts from Sharon T., and added the pieces to to the pot. Adjusted the final taste with some fresh parsley, more capers, more balsamic, and a little cream.

Served over pasta (low-carb for Laura) with some shredded Italian cheese mix. And sangria.

Other options: Morels, beach mushrooms, wild boar sausage, Spanish Chorizo, Andouille, spicy Italian sausage, olives, baby eggplant......