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SAUSAGE AND KIDNEY BEAN STEW
1 pound Italian sausage
1 medium onion, halved and sliced
1 small green pepper, cut into chunks
1 teaspoon fresh minced garlic
1 15-ounce can whole tomatoes
1 16-ounce can kidney beans, drained
1
⁄
2
teaspoon dried oregano
1
⁄
2
teaspoon dried basil
Sauté sausage and drain. Combine ingredients in slow cooker. Cover and
cook on low for 8-9 hours.
Yield: 4-6 servings
SLOW-SIMMERED BOLOGNESE MEAT SAUCE*
2 tablespoons olive oil
1
1
⁄
2
pounds lean ground beef
1 medium-sized onion, minced
2 carrots, peeled and minced
2 ribs celery, minced
1 12-ounce can evaporated milk
1 teaspoon grated or ground nutmeg
2 teaspoons sugar
3 teaspoons salt
1
⁄
2
teaspoon ground black pepper
1 tablespoon fresh minced parsley
1 tablespoon fresh minced basil
2 28-ounce cans tomato purée
Heat olive oil in a large skillet over medium-high heat. Add the onion,
carrots, and celery. Sauté 5 to 8 minutes, or until soft. Add the ground beef
and cook until no longer pink, breaking up any large pieces with a spoon.
Combine the browned beef with the remaining ingredients in the slow
cooker. Cover and cook on auto. Sauce will be done in 7 to 8 hours.
Or cook on low for 8 to 9 hours. Taste and adjust for salt and pepper.
Yield: 6-8 servings