1 lb. bulk Italian sausage
1 clove garlic, minced
1/2 c. chopped onion
1/2 c. thinly sliced carrot
1 (28 oz.) can tomatoes, cut up
1 (8 oz.) can tomato sauce
1/2 of a sm. green pepper, sliced
1/2 c. sliced celery
2 tsp. chili powder
1 tsp. instant beef bouillon granules
1/2 tsp. sugar
1/4 tsp. crushed red pepper
1/2 recipe Parsley Fettuccine, Herb Fettuccine or 8 oz. pkg. fettuccine
Shredded mozzarella cheese

In a Dutch oven cook Italian sausage, garlic, chopped onion and sliced carrot until meat is browned and vegetables are tender. Drain off fat. Stir in undrained tomatoes, tomato sauce, green pepper, celery, chili powder, beef bouillon granules, sugar and crushed red pepper. Bring to boiling. Reduce heat; simmer, uncovered, about 30 minutes or to desired consistency.

Meanwhile, cook fettuccine in boiling salted water until al dente. Immediately drain in a colander. Toss with the sausage mixture. Sprinkle with mozzarella cheese. Makes 4 main dish servings.