1 1/2 lbs. Italian sausage (cut in 1/2 inch chunks)
2 cloves minced garlic
2 lg. onions, chopped
1 (28 oz.) can tomatoes, undrained
3 cans beef broth
1 1/4 c. dry red wine
1/2 tsp. basil
3 tbsp. parsley
2 med. zucchini (cut in 1/4 inch slices)
1 c. uncooked sm. "bow tie" pasta
Parmesan cheese

In 6 quart pot, cook sausage until brown. Drain on paper towel, remove some grease from pan. Cook onions and garlic until limp in remaining grease. Stir in tomatoes (break apart if whole tomatoes). Add beef broth, wine and basil. Simmer uncovered 30 minutes. Cool in refrigerator (overnight is best). Then remove any remaining fat. Reheat, add pasta, parsley and zucchini. Simmer covered for 30 minutes. Serve with Parmesan cheese.