2 ribs celery, chopped
1 lg. onion, chopped
1 clove garlic, minced
3 tbsp. olive oil
1 (28 oz.) can whole tomatoes
1 lb. sweet Italian sausage, sliced
2 (13 3/4 oz.) cans beef broth
1 tsp. oregano
1/2 tsp. rosemary
2 bay leaves
Salt and pepper
1/2 c. sm. pasta, cooked and drained (orzo preferred)
Grated Parmesan cheese

Simmer the sausage in 1/4 cup water in a large covered pot for 5 minutes over medium high heat. Uncover, discard water, and increase heat. Brown sausage on all sides; remove sausage and drain on paper towels. Drain off fat from pan. Add oil and saute onion, celery, and garlic until barely tender. Cut up tomatoes and add to pot, reserving the juice from the can. Stir in the sausages and simmer for 10 minutes. Add the broth, tomato liquid, herbs, and salt and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes. Add the pasta and heat through. Serve with grated cheese. Serves 4-6.