Sausage's Rogout

• 3 tablespoons olive oil
• 3 big sausages
• 12 cup white wine
• 3 12 tablespoons fresh onions, minced
• 1 12 tablespoons of fresh celery, minced
• 4 tablespoons carrots, minced
• 4 12 cups tomato sauce
• 12 teaspoon pepper
• 12 teaspoon salt
• 1 cup parmesan cheese, grated
• 14 cup provolone cheese, grate

1. To put the oil into a casserole.
2. To skin, to cut and to crush the sausages on the trencher.
3. To put them in a casserole on fire low.
4. To brown until the typical crackling of the melt.
5. Add the wine and to lift up the flame, mixing until to evaporation.
6. To let down the flame and to crumble the meat.
7. Add onion, celery and carrot.
8. To brown them.
9. Add the tomate, pepper and salt.
10. To bring the tomate to bolling.
11. To let down and to end the cook.
12. To season the pasta with the rogout, parmesan and provolone.

olive oil, sausages, white wine, fresh onions, celery, carrots, tomato sauce, pepper, salt, parmesan cheese, provolone cheese

Taken from www.food.com/recipe/sausages-rogout-525386 (may not work)