Place a 4-5 quart Dutch oven over medium high heat. Add the olive oil, onion, green pepper, zucchini and salt. Mix well. Cook for 6-8 minutes, stirring often, until just heated through. Add the garlic and Italian seasoning. Mix well. Add the Ragu sauce, beef broth, garbanzo beans, black beans and diced tomatoes. Mix well and bring to a simmer. Add the pasta and cook until pasta is al dente. Add the sausage and meatballs. Mix well and bring to a simmer to heat through.
Top each individual serving with grated Parmesan cheese, if desired.
Saute Italian sausage and fennel seeds in olive oil.<
In large soup pot, cook italian sausage in olive oil on medium heat until cooked through. Remove sausage, cut it into cubes, & set aside.
Saute onion and celery in same pot 5 minutes.
Add garlic, saute 3 minutes.
Add chicken broth, water, carrots, and potatoes. Bring to a boil.
Reduce heat to medium, cook until potatoes are almost tender, about 10 minutes.
Add cabbage, italian sausage, and beans. Cook until cabbage is tender.
Add salt and pepper to taste.
Serve hot with italian bread and a good cheese.
eat, start to cook the italian sausage and crushed garlic. Cook for 8
Add both the diced onions and diced green bell peppers along
>and saute the onion until fragrant and translucent. Add the Italian sausage
>sausage in a skillet over medium heat and
Cook noodles until tender but not well done. Drain and rinse to
killet, brown sausage over medium-high heat, in batches and adding oil
move the casing from the Italian sausage and brown over medium heat for
salt and pepper; cook 30 seconds. Transfer to bowl.
Cook sausage
Heat oil in large deep skillet over high heat. Add bell pepper, sliced fennel, Italian sausage, and fennel seeds, and saute until sausage is brown and vegetables are just tender, about 10 minutes. Add clam juice, and bring to boil. Add clams and oregano; reduce heat to medium-high, cover, and cook just until clams open, about 5 minutes. Season to taste with pepper. Divide among 4 bowls, discarding any unopened clams. Sprinkle with chopped fennel fronds and serve.
edium high heat and stir in sausage; cook until browned and cooked through
In a large bowl combine ground beef with italian sausage and mix well. Add beaten egg, onion, salt, pepper and seasoned bread crumbs. Mix together and shape into meatballs - about 1 1/2\" to 1 3/4\" round.
Place in a lightly greased 9\" x 13\" baking pan or casserole dish; Bake, uncovered, at 375\u00b0 for 30 to 35 minutes. Drain off fat before serving.
Rinse cooked lasagna noodles and set aside. Be
In large skillet or Dutch oven, put 1/4 cup oil, 1 medium onion (diced), green peppers, zucchini, salt, pepper, basil, oregano and garlic.
Simmer until all ingredients are fairly tender.
Add about 6 nice tomatoes (scaled and quartered) and 1 can mushroom pieces. Cook until it becomes a thick sauce.
Add more tomatoes as it cooks down.
Cut up Italian sausage.
Boil off in water and add to sauce. Cook about 10 to 15 minutes longer.
You can serve this as is or over rice or noodles.
utch oven heat olive oil and minced garlic on medium-high
Cook and stir Italian sausage in a large skillet over
rge stock pot, crumble and brown the Italian sausage over medium heat;
ntil hot. Lower the heat, and simmer for 30 minutes, stirring