Pizza in a Pot

1 lb ground Italian sausage

1 (28 oz) can crushed tomatoes

1 (15 oz) can mild chili beans

1 (15 oz) can black beans, rinsed and drained

1 (2 or 4 oz) can sliced black olives, drained

1 medium onion, chopped

1 small green pepper, chopped

2 garlic cloves, minced

1/4 c grated Parmesan cheese

1 Tbsp quick-cooking tapioca (optional -It helps thicken the sauce)

1 Tbsp dried basil

1 bay leaf

1 tsp salt

1/2 tsp sugar

Hot cooked pasta

Shredded mozzarella cheese

Crock pot version: In a skillet over medium heat, cook the sausage until it is no longer pink; drain.  Transfer to a slow cooker.  Add the next 13 ingredients; mix well.  Cover and cook on low for 8 - 9 hours or until slightly thickened.  Discard bay leaf.  Stir before serving over pasta.  Sprinkle with mozzarella.

Stove-top version: In a large stockpot over medium heat, cook sausage, onion and green pepper until sausage is no longer pink.  Drain.  Add the next 13 ingredients; mix well.  Simmer on stove for 2 hours.  Discard bay leaf.  Shortly before serving cook pasta, then add to pizza mixture.  Mix well.  Sprinkle with mozzarella.