SLOPPY GIUSEPPES (ITALIAN SLOPPY JOES) - MW

Steps:

• 1. Brown beef and sausage in a large skillet, drain grease. (Might have to cook this in 2 batches).
• 2. Put cooked meat into slow cooker liner, add pepper mix (break any really large pieces into smaller ones), garlic, mushrooms, bay leaves, tomatoes and pasta sauce.
• 3. Cook at high for 4 - 5 hours or on low for 7-9 hours. My preferred method is a combination of 2 hours on high and 3 hours on low.
• 4. Stir in tomato paste about 90 minutes prior to when timer is to go off. If your joe mixture seems a bit thin, turn cooker to high and leave lid off for about 30 minutes.
• 5. NOTES: I make this a couple times a year for potlucks at work, but sometimes it's just for us as my hubby loves to have this with cooked shells as a hearty meat sauce. We don't call them leftovers, they're "re-overs" since I try to do something different the 2nd time. We also think it tastes even better the next day after everything has "married" overnight. It reheats beautifully, and I have even frozen portions to use with pasta. Use 2 cups diced bell peppers and 1 cup chopped onion in place of the frozen ones. This is also easily suited to preferences - we love onions, so I add more. I use home canned tomatoes when possible, since I include onion, peppers and italian spices when I'm canning. Pasta sauce - any flavor will do, I usually use one with onion/garlic that's chunky.