- 8 ounces Johnsonville® Mild Italian Ground Sausage
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 (24 ounce) jars Classico® Tomato and Basil pasta sauce
- 2 cups sliced fresh mushrooms
- 1 (3.5 ounce) package pepperoni or Canadian-style bacon, chopped
- 2 teaspoons dried basil or oregano, crushed
- 1 cup sliced pitted ripe olives (optional)
- 1/2 cup chopped green sweet pepper (optional)
- Vegetable dippers, mozzarella or provolone cheese cubes, or whole grain bread cubes
- In a large skillet cook the Johnsonville(R) Mild Italian Ground Sausage, onion, and garlic until meat is brown. Drain off fat.
- In a 3-1/2- or 4-quart slow cooker combine Classico(R) Tomato and Basil pasta sauce, mushrooms, pepperoni, and basil. Stir in the sausage mixture.
- Cover and cook on low-heat setting for 3 hours. If desired, stir in ripe olives and sweet pepper; cover and cook for 15 minutes more. To serve, spear the dippers with fondue forks and dip into the fondue.