Click on a category to see more recipes in this category
Ingredients
1 Pound bulk Italian sausage
1 (28 oz) Can crushed tomatoes
1 (15 1/2 oz) Can chili beans
1 (15 oz) Can black beans, rinsed and drained
1 (2 1/4 oz) Can sliced ripe olives, drained
1 Medium onion, chopped
1 Small green bell 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 granulated sugar
Hot cooked pasta
Shredded mozzarella cheese (optional)
Instructions
In a skillet over medium heat, cook sausage until no longer pink; drain. Transfer to a slow cooker. Add the next 13 ingredients; mix well. Cover and cook on LOW for 8 to 9 hours or until slightly thickened.
Discard bay leaf. Stir before serving over pasta. Sprinkle with mozzarella cheese if desired.