posted by Marian C Brown 12-29-98 5:40 PM
Sloppy Guieseppes
1 Tbsp. olive oil
1 large onion, diced
3/4 of 1 large green pepper, seeded and diced
3/4 pound (approx.) lean ground beef
3/4 pound (approx.) hot Italian sausage meat
2 cloves garlic, minced
1 medium carrot, peeled and grated
1 stalk celery, sliced thin
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. dried oregano
1 tsp. chili powder, or to taste
1 tsp. sugar
1/2 salt
1/4 tsp. pepper
1 jar (26 oz.) PREGO Brand Garlic & Cheese Chunky style speghetti sauce
In a large skillet over medium-high heat, heat oil and saute onion and green pepper until tender. Stir in both meats
and cook until no longer pink. As the meat cooks, break up the large pieces and stir to combine the meats. Drain fat
from meat.
Return meat to skillet. Add garlic and stir gently until you begin to smell the garlic cooking (about 2 minutes). Place
meat in a 3-1/2 quart or larger crockpot.
Add remaining ingredients. Stir to blend ingredients. Cook on HIGH for 1 hour then reduce to LOW and cook for
another 3 to 4 hours. Serve on slightly crusty buns along with a Caesar salad. Garnish with grated Mozarella cheese. Makes 8 to 10 servings. Recipe doubles well.
NOTE: this recipe offers a mild to medium heat the first time you serve it; if you have any leftovers you'll notice that the heat increases after sitting in the refrigerator overnight.