Fennel & Sausage (Anthony’s)

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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