1/2 lb. Italian sausage
1 tbsp. EVOO (extra virgin olive oil)
2 onions, diced
1 1/2 c. fresh mushrooms, sliced
2 large green bell pepper, diced
2 quarts diced tomatoes with juice
1 quart beef stock
1 jar/can pizza sauce
8 oz. pepperoni, sliced & quartered
1 tsp. basil
1 tsp. oregano
1 bay leaf
S/P to taste
Shredded mozzarella cheese
In Dutch oven, brown Italian sausage, remove from pan, set aside and allow grease to drain off.
Over medium-high heat sauté onion, mushrooms and green peppers in EVOO, 3-5 minutes until soft.
Add remaining ingredients and sausage, expect for mozzarella cheese, bring to boil, reduce to simmer for 1 hour.
Server with shredded mozzarella, parmesan, red pepper flakes and fresh basil.