2 large onions, chopped
2 cloves garlic, minced or pressed
5 c, regular-strength beef broth
1 pound Italian sausage
1-1/2 cup dry red wine
1 can (28 oz) Italian-style tomatoes, broken up
1 tablespoon dry basil
1 tablespoon sugar
1 medium (about 1/3 pound) green bell pepper, stemmed, seeded and chopped
2 medium (about 1/2 pound) zucchini, sliced 1/4 inch thick
2 cup (5 oz) dry bow-tie pasta, 1-1/2 inch size
1/2 cup chopped parsley
Salt and pepper
In a 5-6 quart pan, combine onions, garlic and 1 cup broth. Boil on high heat, stirring occasionally, until liquid evaporates and vegetables start to brown, 10-14 min. To deglaze, stir in 3 tablespoon water to release browned bits. Cook, uncovered, until liquid evaporates and mixture begins to brown again, about 1 min. Repeat deglazing step 3 more times until mixture is richly browned. Add sausage and 1/2 cup more water. Stir gently until liquid evaporates and meat begins to brown, 8-10 min.
Add remaining 4 cup broth. Stir to loosen browned bits. Then add wine, tomatoes and their liquid, basil, sugar, bell pepper, zucchini and pasta. Cover and bring to a boil over high heat. Simmer until pasta is just tender to bite, about 15 min. Serve hot, with parsley and salt and pepper. (If made ahead, let cool, then cover and chill up until next day. Reheat to simmering.)
Makes 6 servings.