INGREDIENTS:
| 2 | large | onions, peeled |
| 1 | green pepper, chopped | |
| 4 | cloves | garlic, minced |
| 1/3 | cup | olive oil |
| 1 1/2 | lbs. | Italian sausage |
| 2 | 15 oz. cans | Italian whole tomatoes, chopped |
| 1 | 15 oz. can | tomato sauce |
| 1/2 | cup | honey |
| 1/2 | cup | white vinegar |
| 1 | 15 oz. can | red kidney beans |
| 1 | tsp. | oregano |
| 1 | tsp. | basil |
| 1 | tsp. | black pepper |
| 1 | tsp. | salt |
PROCEDURE:
Halve onions and slice thin. In a large skillet over medium high heat, saute onions with pepper chunks and minced garlic in olive oil, until onions turn light brown. Transfer to large pot and set aside. Remove sausage from skin and add to skillet, brown two to three minutes and drain excess grease. Remove from skillet and add to the pot. Stir in tomatoes, kidney beans, tomato sauce, vinegar, honey, herbs, salt and pepper. Simmer two hours. Can be served with grated Parmesan cheese as a topping. Makes about 1 gallon.
Based on a recipe by V. Sebastiani.
CAREY DILLINGER 1994
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