Ingredients
1 pound bulk Italian sausage1/2 pound ground beef1 medium red onion, chopped1 medium green pepper, chopped2 celery ribs, chopped3 garlic cloves, minced3 cans (14-1/2 ounces each) diced tomatoes1 can (6 ounces) Italian tomato paste1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped1 cup sun-dried tomatoes (not packed in oil), chopped3 tablespoons minced fresh parsley1-1/2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed1 bay leaf1 teaspoon pepper1/2 teaspoon salt
Preparation
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.
Stir in the remaining ingredients. Cover and cook on low for 8-10 hours. Discard bay leaf.
