Italian flavours add a twist to this old favourite you can make ahead, then take away — just heat and serve. Summer coleslaw is terrific on the side.
- Portion size 6 servings
Ingredients
Method
In Dutch oven, heat oil over medium-high heat; cook beef and sausage, stirring to break up, for about 5 minutes or until no longer pink. Using slotted spoon, transfer meat to plate; drain off fat from pot.
In same pot, cook onions and sweet pepper, stirring, for 2 minutes; add zucchini, mushrooms, garlic and oregano; cook for 4 minutes. Return meat to pot along with tomatoes, tomato paste, salt and pepper. Bring to boil; reduce heat and cook, stirring occasionally, for about 20 minutes or until vegetables are tender. (Can be frozen for up to 1 month; thaw in refrigerator for 36 hours before continuing.)
To reheat, cook over medium-low heat, stirring often, for 20 minutes. Sandwich between cut rolls.
Nutritional facts <b>Per serving:</b> about
- Protein 27 g
- Calories 450.0
- Total fat 17 g
- Total carbohydrate 48 g
