| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Dairy |
Italian |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Italian sausage |
| 1 |
lg |
Onion — finely chopped |
| 1 |
|
Clove garlic — minced |
| 1 |
|
Green pepper — seeded and |
|
|
Chopped |
| 1 |
ts |
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
1. 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.
2. 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.
3. 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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