Hot Italian Sliders

12

SAUCE: 28 oz. can crushed tomatoes, undrained ½ can (6 oz) tomato paste ¼ teaspoon dried oregano leaves 2 teaspoons salt 1 chipotle chile in adobo sauce (from 7-oz can), finely chopped 2 tablespoons finely chopped fresh basil leaves SLIDERS: 1½ lb bulk hot Italian sausage 1 lb ground beef ⅓ saltine cracker crumbs 2 eggs, slightly beaten ¼ cup grated Parmesan cheese 20 small round buns

FOR SAUCE: In 3-quart saucepan over medium heat, bring tomatoes, tomato paste, dried oregano, salt and chipotle chile to a boil. Reduce heat and simmer uncovered for 10 minutes. If desired, with potato masher, crush tomatoes to form sauce. Stir in basil.

In large bowl, combine all slider ingredients: Mix well. Shape into patties 2 to 2½ inches in diameter. This can be measured using an ice cream scoop with mixture slightly rounded.

In large skillet or Dutch oven, brown patties in batches over medium-high heat, remove cooked patties to slow cooker on low setting. Pour sauce over patties. Cook for 1½ to 2 hours. Serve on small round buns(dollar buns).