Posted by: Melanie Mathos | August 9, 2010

Glory, Glory Cacciatore

This is an adapted recipe that my dear Grandma Jean Apostolou used to make. It’s kind of ironic, since I vegetarianized the recipe that literally translates into “hunter” in Italian. However, I  promise that you won’t even miss the meat trifecta that it traditionally contains. When I cooked this recipe today, it filled our home with a nostalgic smell, rich with onions and herbs.

Source: Grandma Jean Apostolou ❤


  • 1 lb. Vermicelli (I used whole wheat angel hair instead)
  • Parmesan cheese
  • 1/2 cup Olive oil
  • 3 Onions (or about 1 1/2 if you have gargantuan SC-sweet onions)
  • 2 Cloves Garlic (chopped)
  • 2 Stalks celery
  • 1 Green pepper
  • 2 Carrots
  • 1 14.5-oz can of diced tomatoes
  • 1 Tsp. each: garlic powder, salt, seasoned salt, thyme, marjoram, chili powder, dry mustard
  • 1/2 Tsp. each: onion salt, oregano
  • 1 Tbsp. Italian herbs


  • Brown onions and garlic in oil
  • Dice celery, green peppers and carrots
  • Add along with canned tomatoes and seasoning
  • Cover and simmer for 1 hour
  • Serve over pasta and top with freshly grated parmesan cheese


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