INGREDIENTS
1/4 cup
Basil, fresh
6
Carrots, large
6 cloves
Garlic
1 tbsp
Oregano, fresh
1 tbsp
Rosemary, fresh
28 oz
Tomatoes, canned fire roasted with juices
1
Yellow onion, medium
32 oz
Beef stock
1 lb
Farfalle pasta
1 tsp
Fennel seeds
8 oz
Cream cheese
1 pound Italian sasuage (cooked and crumbled on the stove top)