Ingredients:

1 Tablespoon olive oil

1 pound cubed pork from pork loin

1 pound Italian sausage sliced (hot or sweet)

2 cloves garlic minced

1 large onion chopped

2 ribs celery chopped

1/2 cup water

1/4 cup fresh basil chopped

2 teaspoons oregano

1 bay leaf

1/4 teaspoon red pepper flakes optional

1 teaspoon salt or to taste

1/2 teaspoon pepper or to taste

2 cans 12 oz tomato sauce

2 large green peppers chopped

2 pounds mushrooms chopped (portobello, porcini, shiitake, oyster)

Directions:

Heat a large stock pot over medium heat. Add 1 T olive oil.

1 Tablespoon olive oil

Brown the cubed pork and sliced sausage in the oil. Stir until no longer pink. Remove the browned meat and set aside for a few minutes.

1 pound cubed pork,1 pound Italian sausage

In the same pot add the garlic, onion and celery. Saute for 5 minutes until the vegetables just start to soften.

2 cloves garlic,1 large onion,2 ribs celery

Add the water to the stock pot and stir to deglaze. Make sure no bits of meat or vegetables are stuck on the bottom of the pot.

1/2 cup water

Return the meat to the pan, along with the basil, oregano, bay leaf, red pepper flakes, salt and pepper. Add the two cans of tomato sauce to the pot and stir well. Bring to a boil.

1/4 cup fresh basil,2 teaspoons oregano,1 bay leaf,1/4 teaspoon red pepper flakes,1 teaspoon salt,1/2 teaspoon pepper,2 cans 12 oz tomato sauce

Once the pot has reached a boil add the green peppers and stir well.

2 large green peppers

Bring back to a boil. Once the stew has reached a boil again add the mushrooms and stir well. Cover, reduce the heat, and simmer for 1-2 hours. Check the pot every half hour, stir, and make sure the stew is not sticking to the bottom. If it is too thick add another 1/2 cup of water. The stew should have a soupy consistency.

2 pounds mushrooms

Serve over sliced Italian bread or pasta. Top with more basil and Parmesan cheese if desired.

Nutritional Information: