3 Fennel Bulbs
2 lb Italian Sausage
8 cloves of garlic
1 carrot
2 medium onions
3 stalks of celery
2 bay leaves
28 oz can of tomatoes
Brown the Sausage in small pieces. Remove.
Cut the fennel bulbs into pieces of about 1/2 to 3/4 inch. Sauté in the sausage pan
Sauté the Garlic, carrot, onion & celery (probably a second pan)
Cuisinart the tomatoes. Add tomatoes and the bay leaves to the vegetables.
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