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 ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.