| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Soups |
10 |
Servings |
INGREDIENTS
| 4 |
c |
Beef broth |
| 2 |
|
Cloves garlic,minced |
| 28 |
oz |
Can Tomato Puree |
| 1 1/2 |
c |
Onions, chopped |
| 1 1/2 |
c |
Green pepper, chopped |
| 1 |
tb |
Oregano chopped |
| 1 |
tb |
Parsley Chopped |
| 1 |
tb |
Basil Chopped |
| 3 |
lb |
Hot Italian Sausage 1"chunks |
|
|
Parmesan Cheese |
|
|
Rotelli Macaroni |
| 1 |
c |
Red Wine |
| 1 |
c |
Celery with tops chopped |
INSTRUCTIONS
Cook the sausage in a large soup pot. Brown well on
all sides. Remove the meat and reserve enough fat to
saute the onions, pepper, celery and garlic. Saute
until the onions are translucent. Add the meat and the
rest of the ingredients except the cheese and
macaroni. Simmer about 1 hour and serve with cooked
rotelli and parmesan cheese.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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