Recipe information
Yield
Serves 6
Ingredients
1 1/2 pounds veal or pork sausages
3/4 pounds sweet Italian sausages
4 onions, sliced
2 bell peppers, chopped
6 garlic cloves, chopped
1 cup dry white wine
1 pound boiling potatoes, peeled, cubed
1 16-ounce can stewed tomatoes
1 14 1/2-ounce can chicken broth
1/4 cup tomato paste
1 10-ounce package frozen green beans
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried marjoram, crumbled
1 cup shredded mozzarella
1 cup shredded cheddar
1/4 cup grated Parmesan
Preparation
Step 1
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.
Step 2
Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and sauté 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.
