4 ounces bulk Italian sausage
1 small onion, finely chopped
1 clove garlic, minced
1 30-ounce jar meatless spaghetti sauce
1 cup sliced fresh mushrooms
2/3 cup chopped pepperoni or Canadian-style bacon
1 teaspoon dried basil or oregano, crushed
1/2 cup sliced pitted ripe olives (optional)
1/4 cup chopped green sweet pepper (optional)
Dippers such as focaccia bread or Italian bread cubes, mozzarella or provolone cheese cubes, cherry tomatoes, or cooked tortellini or ravioli
1. In a large skillet cook the sausage, onion, and garlic until meat is brown. Drain off fat.
2. In a 3-1/2- or 4-quart crockery cooker combine spaghetti sauce, mushrooms, pepperoni or Canadian-style bacon, and basil or oregano. Stir in the meat mixture.
3. Cover; cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper. Cover; cook on low-heat setting for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue. Makes 10 servings (about 5-1/2 cups).