7 ounces Italian sausage, diced
6 cups beef broth
3 tablespoons dried basil
salt and pepper to taste
3 onions, sliced
2 potatoes, peeled
2 carrots, peeled
4 cloves garlic, peeled and chopped
1/3 cup chopped cooked ham
1/3 cup dry bread crumbs
1/2 cup water
1/2 cup butter, melted
1 4 cups uncooked long-grain white rice
1/2 cup butter, melted
1 (1 cup) can crushed tomatoes
1 teaspoon paprika
1 teaspoon ground white pepper
salt and pepper to taste
In a large skillet over high heat, cook sausage until evenly brown. Transfer to a large glass, or strainer, packed with enough broth to make 1 1/2 cups. Add basil, salt and pepper and mix; cook until tender. Add onions and potatoes, and saute for 4 more minutes. Pour in butter and heat through. Return mixture to skillet, remove lid and return heat to medium. Stir in rice and cook until heated through. Stir in crushed tomatoes. Bring to a boil, then reduce heat to low and cover. Simmer 5 more minutes. Stir in bread crumbs and cornmeal. Stir in water and slowly cook, stirring constantly for 1 minute. Puree broth, tomatoes and paprika into skillet. Shape into bite-size, and pour over meat. Simmer 5 more minutes.