Ingredients
1 pound bulk Italian sausage1/2 pound lean ground beef (90% lean)1 medium onion, finely chopped3 cans (14-1/2 ounces each) diced tomatoes, undrained1 cup oil-packed sun-dried tomatoes, chopped2 cans (6 ounces each) Italian tomato paste1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped3 garlic cloves, minced2 teaspoons minced fresh rosemary1 teaspoon pepper1/2 teaspoon salt1 bay leaf3 tablespoons minced fresh parsleyHot cooked spaghettiGrated Parmesan cheese, optional
Preparation
In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, crumble meat; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf.
Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan.
