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Sausage Stew

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1 1/2 pounds veal sausage — or pork

3/4 pound sweet italian sausages

4 onions — sliced

2 bell peppers — chopped

6 garlic cloves — chopped

1 cup dry white wine

1 pound boiling potatoes — peeled cubed

1 can stewed tomatoes — (16-ounce)

1 can chicken broth — (14 1/2-ounce)

1/4 cup tomato paste

1 package frozen green beans — (10-ounce)

1 teaspoon dried oregano — crumbled

1 teaspoon dried basil — crumbled

1 teaspoon dried marjoram — crumbled

1 cup shredded mozzarella

1 cup shredded cheddar

1/4 cup grated parmesan

Heat heavy 4-quart saucepan over medium-high heat. Add sausages and cook until brown, turning occasionally, about 30 minutes. Transfer sausages to plate; co ol slightly. Cut into 1-inch pieces.

Remove all but 2 tablespoons fat from saucepan. Add onions to saucepan and sau te over medium heat until tender, about 15 minutes. Add bell peppers and garli c 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 pa ste. Simmer until potatoes are tender, stirring occasionally, about 10 minutes . Stir in green beans, sausages and herbs. Cover and cook 15 minutes. Add al l cheeses and stir.

Joanie Moscoe – North Caldwell, New Jersey

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