1 tablespoon extra-virgin olive oil
1 pound bulk sweet Italian sausage
1 softball size firm yellow onion, sliced
1 thinly sliced fennel bulb
4 garlic cloves, crushed
Salt and white pepper
1 cup white wine
2 cups beef stock or broth
1 28-ouce can crushed tomatoes
8 1-inch-thick pieces of crusty bread
1 cup shredded Fontina cheese
1 cup shredded Provolone cheese
1 cup shredded Scamorza cheese (smoked, firm mozzarella)
Heat a medium soup pot over medium to medium-high heat. Add the EVOO and brown the sausage.
Preheat the broiler.
Char the bread under the broiler on each side.