| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
|
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; or oil, or marjorine |
| 1 |
|
Carrot; chopped |
| 2 |
|
Stalks of celery; (leaves included), chopped |
| 1 |
lg |
Onion; chopped |
|
|
Thyme; and/or sage, and/or rosmary |
| 1 |
c |
Peeled tomatoes; chopped, (or tomato sauce, or 2 tb tomato paste dissolved in water) |
| 8 |
lg |
Potatoes; peeled and cut into 4-6 pieces |
| 16 |
oz |
Italian sausage; unpeeled, cut into 4-inch long pieces |
INSTRUCTIONS
Place the shortening, the chopped vegetables and the herbs of your choice
in a large heavy-bottomed pan with a couple tb of cold water. Cover with
lid and cook over low heat until tender, about 20 minutes. Add tomatoes (or
tomato sauce, or tomato paste), potatoes, sausage and some cold water (2
cups approx). Stir gently, in order not to "break" the sausage pieces.
Replace lid and cook on low/medium heat, stirring occasionally, until
potatoes are very tender. Adjust seasoning, adding some salt and pepper if
you like. Test for consistency according to your tastes, adding some hot
water if you like the stew to be more "soup-like". Serve with
steamed/boiled vegetables or some fresh salad.
SOURCE: Family recipe
Posted to TNT Recipes Digest, Vol 01, Nr 948 by Lucretia B
<lucretiab@geocities.com> on Jan 18, 1998
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