Yield: 6 Servings
|2 tablespoons||Olive oil|
|¾ pounds||Hot Italian Sausage.1/2-in. slices|
|¾ pounds||Sweet Italian sausage; 1/2 in. slices|
|2 larges||Onions; chopped|
|1 \N||Green bell pepper; chopped|
|1¾ cup||Redd wine|
|1 can||(28-oz.) crushed tomatoes;packed in puree|
|4 cups||Canned beef broth|
|2 tablespoons||Fresh minced parsley|
|1 teaspoon||Finely minced garlic|
|½ teaspoon||Crumbled dried basil|
|½ teaspoon||Crumbled dried oregano|
|\N \N||Salt and pepper|
|1 pack||(7-oz) bow tie-farfalle or twist pasta|
In large deep saucepan or Dutch oven, heat olive oil. Saute sausages over high heat until lightly browned. Add onion and green peppers. Saute until soft.
Add red wine and bring to a boil. Add tomatoes, broth, parsley, garlic, basil, oregano, and salt and pepper to taste. Bring to a boil. Reduce heat.
Cover and simmer slowly for 1 hour.
Add pasta. Cover and simmer for 20 minutes, or until pasta is tender. Serve in deep plates, garnished with Parmesan cheese, if desired. Serves 6.
Recipe by: Jayne Hurskman
Posted to Bakery-Shoppe Digest by Alice Poe <afpoe@...> on Apr 14, 1998