This Italian stew is a crowd pleaser!
3.5 pounds Gerome's bulk sausage
2.5 pounds cubed veal
2 large cans of crushed tomatoes
1 cup of water
4 stalks of celery, sliced
12 large cloves of garlic, minced
6 bell peppers, sliced
3/4 cup of wine
1/2 pound of mushrooms, chopped
In a saute pan, add wine, sausage, and veal and cook until meat is brown on all sides. In another pan, saute onions, garlic, celery, and mushrooms until cooked through.
In a large pot, add tomatoes and water and bring to a boil. Add sauteed vegetables and bring back to a boil, then add sausage mixture and cook for 20 minutes. Saute peppers just briefly and add to the mixture, boiling for only a few minutes. Serve.
Aunt Edie's tip: After removing meat from pan, add a small amount of water to deglaze, scraping up the crusty bits. Put drippings in a jar, refrigerate, and skim off fat when it hardens and add the liquid to the ciambotti.