Yep, I also don’t see so many people blogging about food if it was the old 35mm film way. I’m still at a point where I have to take about 5 shots to get that 1 good one to use for a post.
Which makes me laugh about this recipe. It is SOOOOO good, but I never managed to really capture the saucy, meaty, cheese oozing deliciousness of it all.
So you will have to take my word for it. Serve with a side of fries for a casual dinner.
Note: If using a 5 to 6 quart slow cooker you should double the ingredients
1 pound bulk Italian sausage
½ pound ground beef
1 cup chopped onion
1 (14½-ounce) can diced tomatoes, drained
1 (8-ounce) can tomato sauce
1 (4½-ounce) jar sliced mushrooms, drained
½ cup sliced pitted ripe olives
4 teaspoons quick-cooking tapioca
1 teaspoon sugar
1 teaspoon dried oregano
⅛ teaspoon ground black pepper
Dash garlic powder
8 French rolls, split
6 ounces sliced mozzarella cheese
1. In a large skillet cook sausage, ground beef, and onion until meat is brown and onion is tender. Drain off fat.
2. Meanwhile, in a 3 1/2- to 4-quart slow cooker combine the drained tomatoes, tomato sauce, mushrooms, olives, tapioca, sugar, oregano, pepper, and garlic powder. Stir in meat mixture. Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
3. Using a fork, hollow out bottom halves of rolls, leaving 1/4-inch shells (reserve bread pieces for another use). Place cheese in bottom halves, trimming as necessary to fit. Spoon meat mixture into rolls. Cut any remaining cheese into strips and place over meat mixture. Cover with bun tops.
This is exquisite electro-pop. Just what I need on this claustrophobic snow day.
Check out Death In The Afternoon on Bandcamp, where you can buy their music.