Ingredients
- 2 lg onions, chopped
- 2 cloves garlic, minced
- 5 cup beef broth
- 1 lb italian sausage
- 1 1/2 cup dry red wine
- 28 oz. italian-style tomatoes, broken up
- 1 Tbsp. basil
- 1 Tbsp. sugar
- 1 med green pepper, chopped
- 2 med zucchini, sliced 1/4" thick
- 2 cup dry bow tie pasta
- 1/2 cup parsley, chopped
- salt and pepper
Preparation
Step 1
In a 5-6 qt pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 minutes. To deglaze, stir in 3 Tbsp water to release browned bits. Cook, uncovered until liquid evaporates and mixture begins to brown again, about 1 minute. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 minutes. Add remaining 4 cup broth. Stir to loosen browned bits and add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta. Cover and bring to boil over high heat. Simmer until pasta is just tender to bite, about 15 minutes. Serve hot, with parsley, salt and pepper.