Ingredients
4-6 ea  Italian sausage links, fresh sweet or mild, 1" pieces
1 ea  Russet potatoes, large, peeled, diced
2-3 ea  Carrots, peeled and sliced 1" pieces
1 ea  Brown onion, large, peeled, cut into slivers
1 ea  Green bell pepper, large, seeded, pitched, cut 1/4" strips
2 ea  Garlic cloves, peeled, chopped
1/2 cup  Tomatoes, canned, peeled, seeded, chopped
3 tsp  Beef Base
3 cup  Water
1/2 tsp  Beef Base
Cooking wine
6 tbsp  Extra Virgin Olive Oil
Basil, to taste
Sage, to taste
Oregano, to taste
Hacomat, to taste
Pepper, to taste
Parmesan cheese

Preparation
In a large skillet over medium heat, quickly brown sausage and potatoes in 3 tablespoons olive oil. Add carrots, Beef Base and a splash of cooking wine. Bring to a boil, then cover and simmer over lowest heat 30-40 minutes, until sausage is fully cooked and tender. Meanwhile, in a large pot, gently sauté peppers, onions and garlic in 3 tablespoons Extra Virgin Olive Oil and 1/2 teaspoon of Beef Base until soft. Stirring in tomatoes about halfway through. Spoon sausage, potatoes, and carrots including some broth from skillet. Stir and season to taste with basil, sage, oregano, Hacomat and pepper. Garnish with Parmesan cheese.

Specialty Ingredients
#419 HACO-Swiss BEEF BASE
#513 HACO-Swiss HACOMAT
#20107 Extra Virgin Olive Oil