YIELD: 2 ¾ qts. 8 oz. spicy Italian sausage, cooked, crumbled8 oz. ground beef, cooked, crumbled4 oz. ham, sliced½ tsp. light olive oil2 qts. beef broth½ oz. beef base For Sun-Dried Tomato Sriracha:2 oz. sun-dried tomatoes, packed in oil, drained¾ oz. sriracha chile sauce3 oz. water For garnish:3 oz. cappellini pasta, cooked al dente¼ oz. green onions, green part only, thin-cut on bias½ oz. red bell peppers, 1 ½" × ⅛" strips½ oz. yellow bell peppers, 1 ½" × ⅛" strips½ oz. green bell ...
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