This is something that I just tinkered around until I got it like my gang likes it. If you put it in a slow cooker it will keep hot for a very long time.

I grow all these herbs myself so I know they are potent.

This also makes a prety good sauce for meatballs too, another idea is buy frozen meatballs and let them cook along too.

Recipe:
1 pound Italian sausage casing removed.
6 ounces pepperoni, sliced thin
1 /2 small green pepper , sliced thin
1 small onion, diced
2 tablespoons of garlic from a jar
1 15 ounce can tomato sauce
1 14.5 ounce can diced tomatoes
1/2 6 ounce can tomato paste
1 teaspoon dried oregano
1 teaspoon dried sweet basil
1/2 teaspoon crushed red pepper, more if you like it really hot
1 teaspoon dried parsley
1/4 cup grated romano, parmesean cheese

1 cup shredded mozzarella


Dippers:

Bread sticks
Fried mozarella sticks
Hard salami slices
Garlic bread slices

Put a disposable slow cooker in a slow cooker.
Combine all dip ingredients except the Mozarella cheese and the dippers.
Pour all in the slow cooker and cook on low for 4 to 5 hours.
The last 15 minutes of cooking add the mozarella.

This recipe currently has 0 comments. Add your own comment in the right hand menu.