Categories: Meats, Stews, Italian 
      Yield: 4 servings 
  
    1/2 lb Italian sausage - spicy 
      2 tb Olive oil 
      2    Onions; cook, cut in wedges 
      1 lg Garlic clove; minced 
      1 tb Fresh rosemary; chopped 
      1 tb Fresh thyme; chopped 
      6    Carrots; in chunks 
      3    Baking potatoes; peel,chunk 
      3 c  Tomatoes, ripe, chopped 
           Salt 
           Pepper 
           Parsley; chopped 
  
  Preparation time = 20 minutes (plus 45 minutes simmering) 
  Ripe tomatoes may be replaced with 3 14-oz cans of tomatoes - drained and 
  chopped. 
  1. Slit sausages skins lengthwise with a knife tip. Remove sausage meat 
  and "pinch" into small meatballs. 
  2. Over medium heat in a large skillet or heavy-bottomed saucepan, heat 
  olive oil. Add sausage and onions; cook for 10 minutes or until nicely 
  browned, stirring frequently as you prepare carrots and potatoes. 
  3. Stir in garlic, rosemary and thyme. Add carrots, potatoes and tomatoes. 
  Let mixture come to a slow boil. Stir, adjust heat to simmer, cover and 
  cook for 45 minutes or until vegetables are very tender, stirring once or 
  twice. Check the liquid occasionally and, if necessary, add up to 1/4 cup 
  boiling water. 
  4. Season to taste with salt and pepper. Sprinkle each portion with 
  chopped parsley, if desired.