1 pound bulk Italian sausage
1 (28 ounce) can crushed tomatoes
1 (15 1/2 ounce) can chili beans
1 (15 ounce) can black beans, rinsed and drained
1 (2 1/4 ounce) can sliced ripe olives, drained
1 medium onion, chopped
1 small green bell pepper, chopped
2 garlic cloves, minced
1/4 cup grated Parmesan cheese
1 tablespoon quick-cooking tapioca
1 tablespoon dried basil
1 bay leaf
1 teaspoon salt
1/2 teaspoon granulated sugar
Hot cooked pasta
Shredded mozzarella cheese (optional)

In a skillet over medium heat, cook sausage until no longer pink; drain. Transfer to a slow cooker. Add the next 13 ingredients; mix well. Cover and cook on LOW for 8 to 9 hours or until slightly thickened.

Discard bay leaf. Stir before serving over pasta. Sprinkle with mozzarella cheese if desired.

Yields 6 to 8 servings.