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Categories:
veal sausage Italian sausage onions sweet bell peppers garlic white wine potatoes tomatoes chicken broth tomato paste green beans oregano basil Marjoram [dried] Mozzarella cheese Cheddar cheese Parmesan
Viewed: 34 - Published at: 9 years agoIngredients
- 1 1/2 pounds veal sausage or pork
- 3/4 pound italian sausage
- 4 each onions sliced
- 2 each sweet bell peppers chopped
- 6 each garlic cloves chopped
- 1 cup white wine dry
- 1 pound potatoes peeled and cubed
- 16 ounces tomatoes stewed
- 14 1/2 ounces chicken broth
- 1/4 cup tomato paste
- 10 ounces green beans frozen
- 1 teaspoon oregano dried, crumbled
- 1 teaspoon basil dried, crumbled
- 1 teaspoon marjoram dried, crumbled
- 1 cup mozzarella cheese shredded
- 1 cup cheddar cheese shredded
- 1/4 cup parmesan, parmigiano-reggiano cheese, grated shredded
Method
- 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 sau te over medium heat until tender, about 15 minutes.
- Add bell peppers and garli cup 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.
