2 lb. Italian sausage, castings removed
2 c. chopped onion
2 cloves garlic, minced
1 can (16 oz.) whole tomatoes
4 c. water
2 (10 1/2 oz.) cans condensed beef broth
1 c. red wine
1/3 minced parsley
1 tsp. dried basil
1/2 tsp. thyme
2 lg. sliced carrots
1 c. uncooked shells
1 sm. chopped green pepper
Grated Romano cheese
Hot Italian bread

In 5 quart pan over medium heat, brown sausage; drain off fat. Add onions and garlic, saute for 5 minutes, until onions are limp. Stir in and break up tomatoes. Add water, beef broth, wine, parsley, basil and thyme. Bring to a boil, reduce heat to low, cover and simmer 25-30 minutes. Add carrots, pasta and green pepper. Over medium heat bring to a boil, reduce heat to low, cover and simmer 25-30 minutes longer until pasta and veggies are tender. Serve sprinkled with grated cheese.