Post by mandie68 on Aug 4, 2006 11:20:37 GMT -5
1 pound bulk Italian sausage
2/3 cup chopped onion
4 cloves garlic, minced
2 15 oz cans tomato sauce
1 14 1/2 oz can tomatoes, cut up
1 6 oz can tomato paste
4 teaspoons dried oregano, crushed
1 Tablespoon dried basil, crushed
2 teaspoons sugar
1/4 teaspoon ground red pepper
1/2 cup chopped, pitted rip olives
Dippers - breadsticks, breaded mozzarella cheese sticks, and green sweet pepper strips
1. In a large skillet cook sausage, onion, and garlic until meat is brown and onion is tender; drain well.
2. In a 4-quart slow cooker (crockpot) combine sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and red pepper. Stir ingredients, cover, and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in olives. Serve with dippers.
2/3 cup chopped onion
4 cloves garlic, minced
2 15 oz cans tomato sauce
1 14 1/2 oz can tomatoes, cut up
1 6 oz can tomato paste
4 teaspoons dried oregano, crushed
1 Tablespoon dried basil, crushed
2 teaspoons sugar
1/4 teaspoon ground red pepper
1/2 cup chopped, pitted rip olives
Dippers - breadsticks, breaded mozzarella cheese sticks, and green sweet pepper strips
1. In a large skillet cook sausage, onion, and garlic until meat is brown and onion is tender; drain well.
2. In a 4-quart slow cooker (crockpot) combine sausage mixture, tomato sauce, undrained tomatoes, tomato paste, oregano, basil, sugar, and red pepper. Stir ingredients, cover, and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2 1/2 to 3 hours.
3. Stir in olives. Serve with dippers.