Italian Sausage Grinders

I've been having the girls make dinner one night a week. They pick the menu, let me know what they need, and they cook (with help if they need it). They can do something simple (hot dogs and beans) or flip through my cookbooks and find something that will stretch them (or us). It doesn't matter to me, I just want them to get some experience cooking, learn some skills that will help when they head off on their own. Whitney made these awesome subs last week and a basic salad to go with them.

Italian Sausage Grinders
from Anyone Can Cook

1 lb bulk hot or sweet Italian sausage
1 14.5 oz can fire-roasted diced tomatoes, undrained
1 14.5 oz can crushed tomatoes, undrained
1 tsp dried basil, crushed
1 tsp balsamic vinegar (optional)
1/2 tsp dried oregano, crushed
1/4 tsp salt
1/4 tsp crushed red pepper
2 cloves garlic, minced
1 small onion, sliced
1 small green pepper, seeded and cut into strips
2 Tbsp olive oil
4 hoagie buns, split
4 slices provolone cheese


In a 3 quart saucepan cook the sausage over medium heat until no longer pink, stirring to break up meat; drain off fat. Stir in diced tomatoes, crushed tomatoes, basil, balsamic vinegar (if using), oregano, salt, crushed red pepper, and garlic. Bring to boiling; reduce heaet. Simmer, uncovered, about 30 minutes or until mixture is thickened.

Meanwhile, in a 10-inch skillet cook onion and green pepper in hot oil over medium heat until tender. Set aside and keep warm.

Place split rolls on a baking sheet. Spoon the meat mixture onto the bottom halves of the rolls. Top with the onion mixture and cheese. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until cheese melts and is bubbly. Makes 4 sandwiches.

Note: You can use 1 pound of Italian sausage links, just take off the casing and break up the meat as it cooks.