1 pound ground beef
3/4 cup dry white wine
1/4 cup olive oil
1 onion, chopped
1/2 teaspoon dried minced clove garlic
1 teaspoon dried oregano
1 1/2 cups water
2 tablespoons white wine
In a large pot heat the beef and white wine over medium heat. Fry the onion, garlic and oregano until golden. Turn the beef mixture into a ball; roll into a 9 inch by 12 inch rectangle.
Heat olive oil in a medium saucepan over medium heat. Add the water and wine and stir until thickened. Add the yeast and cook, stirring constantly, for 3 minutes, or until bubbles pop. Add remaining 1/2 cup of water, stirring constantly, for 2 minutes.
Add the white wine, salt, oregano, water and remaining 1/2 cup of water, stirring constantly, for 1 minute.
Stir in the sausage, onions, garlic, beef mixture and the flour. Return pot or fizz to a boil. Reduce heat to medium-low; boil 5 minutes. Stirring constantly, return pot to a boil, and stir just until the soup is absorbed.