Ingredients
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1 lb Italian sausage
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2 tablespoons olive oil
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1 medium onion, chopped
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4 cloves garlic, minced
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1 medium eggplant, peeled and diced
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8 large tomatoes, peeled and quartered
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3 medium zucchini, diced
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3 carrots, scraped and diced
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2 stalks celery, diced
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4 cups beef stock
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1 teaspoon salt
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1 teaspoon sugar
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1 teaspoon dried basil leaves
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1 teaspoon dried oregano leaves
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3/4 cup Burgundy wine
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1/2 cup elbow macaroni, uncooked
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1/4 teaspoon black pepper, freshly ground
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Instructions
- Brown the sausage in a large Dutch oven over medium heat, stirring until it crumbles; drain.
- Add the olive oil and onion. Cook over medium heat until the onion is getting tender. Add the garlic and continue to cook until tender.
- Add eggplant, cook, stirring constantly for 3 minutes. Add the tomato and the next 8 ingredients (up to the oregano leaves, stopping before the wine); bring to a boil. Reduce heat and simmer uncovered, for 2 hours. (Stir occasionally).
- Stir in wine, macaroni, and pepper; cook 15 to 20 minutes or until the pasta is done.
- Ladle soup into individual soup bowls. Top each serving with grated Parmesan cheese.