Yield: 18 servings
| Measure | Ingredient |
|---|---|
| 3 tablespoons | Olive oil |
| 3 \N | Cloves garlic, chopped |
| 4½ pounds | Sweet Italian sausage |
| 3 \N | (28 oz.) cans Hunt's whole tomatoes |
| 3 \N | (8 oz.) can Hunt's tomato sauce |
| 3 \N | (6 oz.) cans Hunt's tomato paste |
| 3 \N | Whole onions, chopped |
| 1½ \N | Green bell peppers, chopped |
| ¾ pounds | Fresh mushrooms, sliced |
| 1½ cup | Fresh parsley, chopped |
| 1 tablespoon | Sugar |
| 1½ teaspoon | Dried oregano leaves |
| 1½ teaspoon | Dried basil leaves |
| ¾ teaspoon | Fennel |
| ¾ pounds | Cheddar cheese Salt |
In a large Dutch oven, heat oil and saute garlic until lightly browned. Remove casing from sausage, crumble and brown. Drain fat; remove sausage from Dutch oven and set aside. Add undrained whole tomatoes, tomato sauce and tomato paste to Dutch oven. Cook over medium heat 15 minutes, stirring occasionally. Return sausage to pan. Add remaining ingredients except cheese and salt; simmer 15 minutes. Add cheese a little at a time; stir until cheese is blended.
Add salt to taste. Simmer, covered 1½ hours more. Remove from heat. Makes 18 servings or more. Submitted By BARRY WEINSTEIN On 03-18-95