| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
April 1991 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Veal or pork sausages |
| 3/4 |
lb |
Sweet Italian sausages |
| 4 |
|
Onions; sliced |
| 2 |
|
Bell peppers; chopped |
| 6 |
|
Garlic cloves; chopped |
| 1 |
c |
Dry white wine |
| 1 |
lb |
Boiling potatoes; peeled, cubed |
| 1 |
|
16 ounce can stewed tomatoes |
| 1 |
cn |
Chicken broth; (14 1/2-ounce) |
| 1/4 |
c |
Tomato paste |
| 1 |
|
10 ounce pac frozen green beans |
| 1 |
ts |
Dried oregano; crumbled |
| 1 |
ts |
Dried basil; crumbled |
| 1 |
ts |
Dried marjoram; crumbled |
| 1 |
c |
Shredded mozzarella |
| 1 |
c |
Shredded cheddar |
| 1/4 |
c |
Grated Parmesan |
INSTRUCTIONS
Heat heavy 4-quart saucepan over medium-high heat. Add sausages and cook
until brown, turning occasionally, about 30 minutes. Transfer sausages to
plate; cool slightly. Cut into 1-inch pieces.
Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and
saute over medium heat until tender, about 15 minutes. Add bell peppers and
garlic and continue cooking until bell peppers just begin to soften, about
5 minutes. Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth
and tomato paste. Simmer until potatoes are tender, stirring occasionally,
about 10 minutes. Stir in green beans, sausages and herbs. Cover and cook
15 minutes. Add all cheeses and stir.
Serves 6.
Bon Appetit April 1991
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