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Categories:Viewed: 21 - Published at: 7 years ago
Ingredients
- 1 lb bulk Italian sausage (455 grams)
- 1 lb ground round (455 grams)
- 1 green bell pepper, diced
- 14 cup diced onion (25 grams)
- 14 ounces no-sugar-added tomato sauce (425 mililiters, ragu makes one)
- 2 cups shredded mozzarella cheese (220 grams)
- 12 cup shredded parmesan cheese (40 grams)
Method
- In a big, heavy skillet, brown and crumble the sausage and beef together.
- Drain them well and transfer them to your slow cooker.
- Add the pepper and onion and stir.
- Stir in the pizza sauce.
- Cover the slow cooker, set it to low, and let it cook for 5-6 hours.
- Now uncover the slow cooker and top the stew with the mozzerella cheese.
- Recover the slow cooker and let it cook for another 30-45 minutes, to melt the cheese.
- Serve with the parmesan cheese sprinkled on top.
