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Sloppy Guieseppes

1 Tbsp. olive oil
1 large onion, diced
3/4 of 1 large green pepper, diced
3/4 pound lean ground beef (approx.)
3/4 pound hot Italian sausage meat (approx.)
2 cloves garlice, minced
1 carrot, grated
1 stalk celery, sliced
2 tsp. dried parsley
1 tsp. dried basil
1 tsp. oregano
1 tsp. chili powder, or to taste
1 tsp. sugar
1/2 tsp. salt
1/2 tsp. pepper
1 jar (26 oz.) chunky style speghettie sauce

In a large skillet, over medium-high heat, heat oil and saute onion and green pepper until tender. Stir in both meats and cook until no longer pink.

As meat cooks, break into small pieces and stir to combine the meats. Drain fat from meat. Return meat to skillet add garlic and stir gently until you begin to smell the garlic (about 2 minutes).

Place meat in a 3.5 quart or larger crockpot. Add remaining ingredients. Stir well to blend all ingredients.

Cook on HIGH setting for 1 hour, then reduce heat to LOW and cook another 3 hours.

Serve on slightly crusty rolls along with a Ceasar salad. Garnish with grated Mozarella cheese.

Serves 8.

NOTE: this recipe doubles and triples very easily. This is not overly hot; just a nice heat that increases as it sits.