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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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Since most kids will try anything to do with pizza, I rely on this recipe when one of my two teenage sons has a friend stay for dinner, shares Anita Doughty of West Des Moines, Iowa. It's frequently a hit. Ingredients:
1 pound johnsonville® mild ground italian sausage |
1 can (28 ounces) crushed tomatoes |
1 can (16 ounces) chili beans, undrained |
1 can (15 ounces) black beans, rinsed and drained |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 medium onion, chopped |
1 small green pepper, chopped |
2 garlic cloves, minced |
1/4 cup grated parmesan cheese |
1 tablespoon quick-cooking tapioca |
1 tablespoon dried basil |
1 bay leaf |
1 teaspoon salt |
1/2 teaspoon sugar |
hot cooked pasta |
shredded part-skim mozzarella cheese, optional |
Directions:
1. In a large skillet over medium heat, cook the sausage until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the next 13 ingredients.
2. Cover and cook on low for 8-9 hours or until slightly thickened. Discard bay leaf. Stir before serving with pasta. Sprinkle with mozzarella cheese if desired. Yield: 6 servings.
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