4 pounds Italian sausage
1 (14.5 ounce) can crushed tomatoes
1 cup chopped onions
2 cups chicken broth
2 (15 ounce) cans peeled and diced tomatoes
1 cup raspberries
3 eggs, beaten
1 cup dry bread cubes
1 cup bread flour
1 cup chicken broth
2 teaspoons dried basil
1 teaspoon dried thyme
salt and pepper to taste
1/2 teaspoon ground black pepper
1 cup water
1/2 cup chopped fresh spinach
1 cup frozen broccoli, rinsed and drained
2 cups water
3 tablespoons olive oil
Preheat oven to 425 degrees F (220 degrees C).
In a medium saucepan over medium heat, cook together green beans and tomatoes with the onion and broth. Place 3 cans of the cans of tomato sauce, along with 2 cans of tomato sauce, and cover. Bring to a boil, then reduce heat to low. Simmer for 15 minutes, or until the bean is tender. Stir in the flour, bread cubes, ground dried basil and chopped broccoli. Stir in the water to cover, then season with salt and pepper, and simmer for 30 to 40 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In a large stock pot, combine sausage, tomatoes, broth, tomatoes, onion, broth and tomato sauce. Season with salt and pepper, and simmer for 20 minutes.
Meanwhile, bring a large pot of water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
In a large saucepan over medium heat, heat oil to a boil. Stir-cover and cook until al dente. Stir in spinach, broccoli, 2 cups water, and 4 cups warm water. Add enough warm water to reach 1 cup; cook until tender. Stir in salt and pepper, and bring to a boil. Reduce heat to low and simmer, covered, for 15 minutes, or until tender. Stir in broth, spinach and a small amount of water, cover and simmer, stirring occasionally.
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