4 rib-eye steaks
1 (6 ounce) can tomato paste
1 (8 ounce) can tomato sauce
1 (28 ounce) jar spageti sauce
1 green bell pepper, cut into strips
1 large onion, cut into strips
1 (8 ounce) package fresh mushrooms
1 (8 ounce) package mozzarella cheese
Parmesan cheese, to taste
Whole black olives
Mix tomato sauce, tomato paste and Ragu well.
Place the first steak in crockpot for bottom layer and spoon just enough sauce over it to cover the meat.
Add a portion of the onions, whole black olives, bell pepper, mozzarella, Parmesan and mushrooms.
Layer again with second steak, sauce, cheeses and vegetables. Do the same with third and fourth steak, layering as you go along until all steak, sauce and vegetables are used.
Cover with mozzarella and Parmesan cheeses. Cook on LOW for 8 hours.
Serve over pasta. Angel hair pasta works nicely. Garnish with black olives.
Serves 4 to 6.
NOTE: Thicken sauce with Italian bread crumbs if needed.