Ingredients:
45 oz can tomatoes (if you use FRESH tomatoes, must place in boiling water & peel off skin before mashing)
28 oz can tomato puree
12 oz can tomato paste
1 Tablespoon dried oregano
1 Tablespoon dried basil
2 bay leaves
1 Tablespoon dried parsley
1 cup sugar (if using FRESH tomatoes, must add 2-3 cups sugar to cut acidic taste)
1 pound 8 links Italian sausage (I buy mild italian sausage at Costco)
2 cloves garlic
1 large Vadalia onion, diced
1 large green pepper, diced
2 Tablespoons olive oil
Directions:
Add olive oil to deep skillet. Add chopped fresh veggies. Cook until
tender--about 5 minutes. Add sausage and cook all the way through. As
it's cooking, mash it up with wooden spoon. When cooked, drain in large
colander to cut grease. Spray slow cooker with Pam. Pour in
sausage-veggie mixture. Add spices, sugar & ALL tomato products.
Stir well. Cook for 1 hour on HIGH then turn to low for 5 more hours.
Turn off slow cooker & let sauce cool. Serve immediately over
homemade fettuccine or linguine garnished with Parmesan with tossed
salad & crusty bread. What you don't use can be ladeled into freezer
containers to pull out for other pasta meals throughout the month--like
lasagna, cannelloni, tortellini, etc.
