Cathy S. Judd, Bollich, Patricia A. | 7/1/2010 11:56:58 PM
Heat oil in a non-stick skillet. Saute beef until browned. Remove and drain. Place in the stoneware. Add onion, green pepper, garlic, and artichoke hearts. Combine tomatoes, tomato paste, tomato sauce, vinegar, oregano, and pepper. Pour over ingredients in the stoneware and stir well. Stir in olives. Cover and cook on low 8-10 hours or on high 4-5 hours. Serve sauce over fettuccine and garnish with remaining olives.
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