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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Originally from Sunset magazine. Ingredients:
2 large onions, chopped |
2 garlic cloves, minced |
5 cups beef broth, divided |
1 lb italian sausage |
1 1/2 cups dry red wine |
28 ounces italian-style tomatoes, broken up |
1 tablespoon basil |
1 tablespoon sugar |
1 medium green pepper, seeded and chopped |
2 medium zucchini, sliced 1/4-inch thick |
2 cups dry bow tie pasta, 1 1/2-inch size |
1/2 cup parsley, chopped |
salt & pepper |
Directions:
1. In a 5-6 quart pan, combine onions, garlic and 1 cup broth.
2. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, about 10 to 14 minutes.
3. To deglaze pan, stir in 3 tablespoons water to release browned bits.
4. Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 minute.
5. Repeat deglazing step 3 more times until mixture is richly browned.
6. Add sausage and 1/2 cup more water.
7. Stir gently until liquid evaporates and meat begins to brown, 8 to 10 minutes.
8. Add remaining 4 cups broth.
9. Stir to loosen browned bits.
10. Add wine, tomatoes and their liquid, basil, sugar, green pepper, zucchini and pasta.
11. Cover and bring to boil over high heat.
12. Simmer until pasta is just tender to bite, about 15 minutes.
13. Serve hot, with chopped parsley, salt and pepper.
14. (If made ahead, cool, cover and chill up until the next day. Reheat to simmering).
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