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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Diane Phillips Ingredients:
2 tablespoons extra virgin olive oil |
1/2 lb sweet italian sausage, removed from its casings |
1 cup coarsely chopped sweet onion, such as vidalia |
1 garlic clove, minced |
4 celery ribs, coarsely chopped |
3 medium carrots, coarsely chopped |
1 tablespoon chopped fresh rosemary |
1/4 cup red wine |
1 1/2 teaspoons salt |
1 teaspoon fresh ground black pepper |
1 (14 1/2 ounce) can diced tomatoes (do not drain) |
2 (14 1/2 ounce) cans beef broth or 2 (14 1/2 ounce) cans chicken broth |
parmigiano-reggiano cheese, a 1-inch square rind of, cut into small pieces |
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained |
1 (15 1/2 ounce) can small white beans, rinsed and drained |
1 (15 1/2 ounce) can red kidney beans, rinsed and drained |
1/2 lb elbow macaroni, cooked according to package directions |
1/2 cup shredded parmigiano-reggiano cheese |
Directions:
1. Heat the oil in a Dutch oven over moderate heat.
2. Add in the sausage and cook, breaking it up and browning it, until it loses all its pink color, 10-12 minutes.
3. Remove all but 2 tablespoons of fat from the pan; add in the onion, garlic, celery, carrots, and rosemary; saute for 4-5 minutes, until the vegetables begin to soften.
4. Add in the wine, salt, and pepper; boil until the wine is reduced to about 2 tablespoons (this shouldn’t take long).
5. Add in the tomatoes; bring the mixture to a boil, stirring well.
6. Pour in the broth and add the cheese rind and beans.
7. Simmer the mixture, uncovered, for 25 minutes, until it thickens a bit.
8. Add in the pasta and simmer for another 10 minutes, until the liquid has thickened.
9. Sprinkle the cheese on top; transfer to a 350° preheated oven and bake for 20 minutes or so, until the sauce is bubbling and the cheese is golden; serve hot in soup bowls.
10. OAMC: Make as directed through step 8; cool, then cover and refrigerate for up to 2 days or freeze for up to 2 months.
11. Defrost the casserole in the refrigerator overnight (if frozen); preheat oven to 350°; let casserole come to room temperature for 30-40 minutes.
12. Sprinkle cheese over the top; bake for 20-25 minutes until the sauce is bubbling and the cheese is golden; serve in soup bowls.
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