Yield: 8 servings
|1½ pounds||Bulk mild italian sausage|
|3 cups||Fresh mushrooms; sliced|
|½ cup||Each: carrot; green pepper, onion|
|6||ounces tomato paste|
28 ounces crushed tomatoes
15 ounces tomato sauce
½ cup grated parmesan cheese ½ cup beef broth or red wine ¾ teaspoon each: aniseed -- seasoned salt, -- (1 envelope) garlic powder -- brown sugar, dried oregano 4 cups fresh spinach -- coarsely chopped hot cooked pasta 2 cups mozzarella cheese -- shredded
¼ cup cooked bacon -- crumbled In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saute for 5 minutes. Add tomatoes, sauce, past, parmesan, broth and seasonings; cover and simmer for 1 hour. Add spinach; heat through. Serve over pasta; top with mozzarella and bacon. Yield: 8-10 servings.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME DEC/JAN 1996 Converted by MM_Buster v2.0l.