Italian Sausage Spaghetti Sauce
INGREDIENTS:
7 CHUCK OZBURN
1 lb Mild Italian sausage -- or
Hot
2 tb Vegetable oil
2 c Onions -- chopped
40 ml Garlic -- - minced
28 oz Can whole tomatoes --
Coarsely chopped
6 oz Can tomato paste
8 c Beef stock
1 c Dry red wine
2 tb Dried basil
2 ts Dried oregano
2 md Zucchini -- - thinly sliced
1/2 c Parsley -- chopped
5 oz Thin spaghetti -- broken
Into 2-inch p
16 oz Can garbanzo -- or
Beans - drained -- Salt and
Pepper to t
Parmesan cheese -- for
Serving
7 CHUCK OZBURN
1 lb Mild Italian sausage -- or
Hot
2 tb Vegetable oil
2 c Onions -- chopped
40 ml Garlic -- - minced
28 oz Can whole tomatoes --
Coarsely chopped
6 oz Can tomato paste
8 c Beef stock
1 c Dry red wine
2 tb Dried basil
2 ts Dried oregano
2 md Zucchini -- - thinly sliced
1/2 c Parsley -- chopped
5 oz Thin spaghetti -- broken
Into 2-inch p
16 oz Can garbanzo -- or
Beans - drained -- Salt and
Pepper to t
Parmesan cheese -- for
Serving
Unmistakably Italian with its sausage, red wine, basil and spaghetti, this full-meal soup will be popular with the family throughout the winter months.
Slice sausage into 1/4 inch thick rounds; place them in a large skillet and saute until lightly browned; remove with a slotted spoon to a large soup pot; add the vegetable oil to the drippings in the skillet and saute the onions until soft; add garlic and cook to aroma; remove with slotted spoon to the soup pot; add the tomatoes, tomato paste, stock, red wine, basil and oregano and cook uncovered over moderate heat for 30 minutes, stirring occasionally; add the zucchini, parsley and spaghetti and continue cooking, stirring occasionally, until spaghetti is tender, about 20 to 30 minutes; add the beans for the last 10 minutes of cooking; season with salt and pepper; serve with fresh pumpernickel, butter and a dry red wine. Makes 4+ quarts.
Notes: Soup is best made at least 1 day ahead, cooled uncovered, covered and refrigerated. Reheat over low heat. Soup freezes well.
Chuck in Pok Sunday 02:46 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie
Slice sausage into 1/4 inch thick rounds; place them in a large skillet and saute until lightly browned; remove with a slotted spoon to a large soup pot; add the vegetable oil to the drippings in the skillet and saute the onions until soft; add garlic and cook to aroma; remove with slotted spoon to the soup pot; add the tomatoes, tomato paste, stock, red wine, basil and oregano and cook uncovered over moderate heat for 30 minutes, stirring occasionally; add the zucchini, parsley and spaghetti and continue cooking, stirring occasionally, until spaghetti is tender, about 20 to 30 minutes; add the beans for the last 10 minutes of cooking; season with salt and pepper; serve with fresh pumpernickel, butter and a dry red wine. Makes 4+ quarts.
Notes: Soup is best made at least 1 day ahead, cooled uncovered, covered and refrigerated. Reheat over low heat. Soup freezes well.
Chuck in Pok Sunday 02:46 pm 12/19 C.OZBURN on GEnie Posted on PRODIGY December 1993, formatted by Elaine Radis, BGMB90B on P*; E.RADIS on GEnie