- Portion size 6 servings
- 1 tablespoon vegetable oil
- 2 lbs Italian sausages sliced
- 2 onions chopped
- 4 carrots cut_in chunks
- 2 garlic cloves minced
- 1 can Italian stewed tomatoes
- 2 cups chicken stock
- 1/4 cup tomato paste
- 2 teaspoons dried Italian herb seasoning
- 1/4 cup all purpose flour
- 1/4 cup water
- 1 sweet green pepper chopped
In large nonstick skillet, heat vegetable oil over medium-high heat. Brown Italian sausage, in batches.
Transfer to 18- to 24-cup (4.5 to 6 L) slow-cooker.
Add carrots, onions, garlic, tomatoes, chicken stock, tomato paste, and Italian herb seasoning. Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender.
Whisk flour with water; whisk into cooker. Stir in green pepper. Cook on high for 15 minutes.
Brown sausage in Dutch. Add carrots, onions, garlic, tomatoes, stock, tomato paste, and Italian herb seasoning; cover and simmer over medium-low heat for 1 to 1-1/2 hours or until meat is tender. Increase heat to medium. Whisk flour with water; whisk into Dutch oven. Stir in green pepper; cook for 15 minutes.