Makes 6 servings
1 lb Italian sausage
1 medium onion, diced
5 garlic cloves, minced
1 red or green pepper, diced
1 cup chopped mushrooms
1 (14 oz) can diced tomatoes in juice
1 (8 oz) can tomato sauce
3 Tbsp tomato paste
1 Tbsp Italian seasoning
1/2 cup (or more) wheat berries (see recipe below)
1 or 2 grated carrots
Salt and pepper to taste
1. Combine sausage and onion in skillet. Brown the sausage and make sure the onions get nice and soft. Drain any extra grease and transfer to slow cooker.
2. Add in garlic, peppers, mushrooms, tomatoes, tomato sauce, tomato paste, Italian seasoning, wheat berries and grated carrots.
3. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours.
4. Salt and pepper to taste and serve over spaghetti.
Recipe to make wheat berries:
2/3 cup wheat (I like hard white wheat or soft white wheat)
4 cups water
1 tsp salt
Place ingredients in slow cooker and cover and cook on LOW for 8 hours or on HIGH for 4 hours. Drain water. Makes 2 cups of wheat berries.
I got this recipe from my friend Stacey and changed up a few things to make it my own. I added in the wheat to stretch the meat and it added a different, satisfying texture to the mix. I love the addition of all the veggies, in an attempt to feed your kids veggies without them knowing. My husband and I both loved this recipe. The next day he ate the leftovers and told me again how great the recipe was. I hope you enjoy it as much as we did! 5 stars.