Recipe By : TASTE OF HOME DEC/JAN 1996
Serving Size : 8 Preparation Time :0:00
Categories : Herbs Sauces
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds bulk mild Italian Sausage
3 cups fresh mushrooms -- sliced
1/2 cup each: carrot, green pepper, onion --
28 ounces crushed tomatoes
15 ounces tomato sauce
6 ounces tomato paste
1/2 cup grated Parmesan cheese
1/2 cup beef broth or red wine
3/4 teaspoon each: aniseed, seasoned salt,
(1 envelope)
garlic powder, brown sugar, dried
oregano
4 cups fresh spinach -- coarsely chopped
Hot cooked pasta
2 cups Mozzarella cheese -- shredded
1/4 cup cooked bacon -- crumbled
In a Dutch oven, cook and crumble sausage until browned; drain. Add mushrooms, carrot, green pepper and onion; saute for 5 minutes. Add tomatoes, sauce, past, parmesan, broth and seasonings; cover
and simmer for 1 hour. Add spinach; heat through. Serve over pasta; top
with mozzarella and bacon. Yield: 8-10 servings.
