1 pound Italian sausage, cut in to chunks, skin on
2 onions, sliced
3 cloves garlic, minced
28 oz can of tomatoes
3 cans concentrated beef broth
1 can water
1 cup red wine
1 bell pepper, chopped
1 cup zucchini, chunked
12 oz mushrooms, halved
1 tsp Italian herbs, crushed
8 oz pasted, cooked boiling, salted water just before serving.
Brown the Italian sausage in a soup pot. Drain fat.
Add the onions and garlic. Sauté until golden.
Add tomatoes, broth, water, and wine. Simmer 45 minutes.
Add vegetables and herbs. Simmer 15 minutes or until tender
Just before serving add cooked pasta.
Serve with Parmesan.