Meaty Sun-Dried Tomato Sauce Recipe
- 1 pound Johnsonville® Mild Italian Links
- 1/2 pound ground beef
- 1 medium red onion, chopped
- 1 medium green pepper, chopped
- 2 celery ribs, chopped
- 3 garlic cloves, minced
- 3 cans (14-1/2 ounces each) diced tomatoes
- 1 can (6 ounces) Italian tomato paste
- 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
- 1 cup sun-dried tomatoes (not packed in oil), chopped
- 3 tablespoons minced fresh parsley
- 1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
- 1 bay leaf
- 1 teaspoon pepper
- 1/2 teaspoon salt
- 1. In a large skillet, cook the sausage, beef, onion, green pepper, celery and garlic over medium heat until meat is no longer pink; drain. Transfer to a 4-qt. slow cooker.
- 2. Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Discard bay leaf. Yield: 12 servings (2-1/4 quarts).
3/4 cup equals 180 calories, 10 g fat (3 g saturated fat), 27 mg cholesterol, 708 mg sodium, 13 g carbohydrate, 3 g fiber, 9 g protein. Diabetic Exchanges: 2 vegetable, 1 high-fat meat, 1/2 fat.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.