Ingredients
- 6 garlic (cloves chopped)
- 2 bell peppers (chopped)
- 450 gr stewed tomatoes
- 450 ml boiling potatoes cubed (peeled)
- 700 ml chicken broth
- 400 gr veal sausage
- 240 ml dry wine (white)
- 190 gr sweet italian sausages
- 110 gr cheddar (shredded)
- 110 gr mozzarella (shredded)
- 65 gr tomato paste
- 20 gr parmesan (grated)
- 2 gr oregano crumbled (dried)
- 1 gr basil crumbled (dried)
- 1 gr marjoram crumbled (dried)
- 4 slices onions (sliced)
Heat heavy 4 litre saucepan over medium-high heat. Add sausages and cook until brown, turning occasionally, about 30 minutes. Transfer sausages to plate; cool slightly. Cut into 3 cm pieces.
Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and saute over medium heat until tender, about 15 minutes. Add bell peppers and garlic and continue cooking until bell peppers just begin to soften, about 5 minutes . Pour in wine and boil 1 minute. Add potatoes, tomatoes, broth and tomato paste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes . Stir in green beans, sausages and herbs. Cover and cook 15 minutes. Add all cheeses and stir.
