(A Tuscan Peasant Recipe)
• 4 Tbs Olive Oil*
• 3 Garlic Cloves – minced
• 3-4 Large Sage Leaves
• ½ Tsp Crushed Red Pepper – or more
• 3 Celery Ribs – roughly chopped
• 2 Carrots – roughly chopped
• 1 Large Red Onion – cut into chunks
• 1/3 Cup White Wine*
• 2 Cups Vegetable Broth or Warm Water
• 2 Cups San Marzano Tomatoes*
• 2 Lbs Potatoes – peeled and cut into chunks
• 1 – 1 ½ Lbs Italian Sausage* (sweet or hot or mixed) – cut on the diagonal into ½ slices
• Salt and Pepper to Taste

Heat the oil in a large heavy bottom pot. Add the garlic, sage and red pepper and sauté slowly until the garlic just starts to turn color. Add the celery, carrots and onion, season with salt and pepper and cook until all the vegetables start to get soft. Next add the sausage and cook for about 10 minutes and then slowly add the wine, cooking until the wine is reduced a bit. Add the tomatoes, potatoes and 2 cups of broth or water. Simmer for about 1 ½ to 2 hours checking and stirring occasionally to make sure that the stew is not getting too dry. If so, add a little more broth or water. When the potatoes are very tender and almost ready to fall apart, the stew is done. Serve in bowls with a good crusty bread.
Boun Appetito!

*Available at the Market