1 1/2 lbs. Italian sausage, made into balls
2 cloves garlic, minced
2 onions, chopped
2 lbs. tomatoes, peeled & chopped or 3 (14 1/2 oz.) cans diced tomatoes
1 1/2 c. dry red wine
5 c. beef stock
1 med. green pepper, chopped
2 med. zucchini, sliced 1/2" thick
1/2 tsp. dried basil
1/2 tsp. dried oregano
3 tbsp. chopped parsley
2 c. bowtie noodles

In 5 quart Dutch oven, cook sausage over medium heat until light brown, 7 to 10 minutes. Remove sausage to plate.

Drain all but 3 tablespoons of fat from kettle. Add garlic and onions to the same kettle and saute for 2 to 3 minutes. Add the slightly cooked sausage and cook another 2 to 3 minutes, stirring constantly. Add the tomatoes, stirring to break them apart. Add the wine, stock, basil and simmer for 30 minutes. Skim the excess fat from top of the soup. Add parsley and green pepper, zucchini and noodles and simmer, covered, 25 minutes or until noodles are al dente. Serve with Parmesan cheese, freshly grated.