| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Italian | 4 | Servings | |
INGREDIENTS
| 1 | lb | Italian sausage |
| 1 | Onion, finely chopped | |
| 1 | Clove garlic, minced | |
| 1 | Green pepper, seeded and | |
| Chopped | ||
| 1 | t | Italian seasoning |
| 1 | lb | Canned tomatoes, chopped |
| 8 | oz | Tomato sauce |
| 13 3/4 | oz | Beef broth |
| 1 | lb | Red kidney beans, canned |
| 1/2 | c | Dry red wine |
| Salt | ||
| Parmesan cheese, grated |
INSTRUCTIONS
Remove casings and crumble Italian sausage into a 3- to 4-quart saucepan. Cook, stirring, until sausage browns lightly. Add onion and cook until it begins to brown. Spoon off most of the sausage drippings. Add garlic, green pepper, herb seasoning, tomatoes and their liquid, tomato sauce, broth, and kidney beans and their liquid. Bring to a boil, cover, reduce heat, and simmer 30 minutes. Stir in wine and cook, uncovered, about 3 minutes. Salt to taste. Serve with Parmesan cheese. Recipe By : the California Culinary Academy From: Date: 05/30 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 637
Calories From Fat: 312
Total Fat: 35.4g
Cholesterol: 128mg
Sodium: 2613.8mg
Potassium: 1022.4mg
Carbohydrates: 38.7g
Fiber: 10.6g
Sugar: 10.1g
Protein: 43.5g