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Friday, April 8, 2016

splendicious slow cooker spaghetti sauce

Ingredients

  • Servings: 16
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 3 (14.5 ounce) cans stewed tomatoes
  • 1 cup red
  • 1 cup sliced green olives
  • 4 teaspoons sea salt
  • 2 tablespoons dried basil
  • 2 teaspoons dried oregano
  • 1/2 teaspoon hungarian paprika
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons olive oil
  • 1 cup finely chopped sweet onion, divided
  • 1 clove garlic, crushed and chopped
  • 2/3 cup chopped fresh parsley
  • 2/3 cup sliced fresh mushrooms
  • 1 teaspoon brown sugar
  • 3 tablespoons olive oil
  • 3 (4 ounce) links italian sausage links, casings removed
  • 2 cloves garlic, crushed and chopped
  • 1 teaspoon ground white pepper
  • 1/2 teaspoon ground cumin
  • 1 cup red , or more if needed

Recipe

    Preparation Time: 30 mins Cook Time: 45 mins Ready Time: 9 hrs 15 mins

  • mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red , green olives, 4 teaspoons of sea salt, basil, oregano, paprika, and cayenne pepper in a slow cooker. set the cooker to low.
  • while the cooker is warming up, place 3 tablespoons of olive oil in a skillet over medium heat, and cook 3/4 cup of sweet onion until the onion just begins to soften, about 2 minutes; stir in 1 clove of garlic. cook the mixture for 3 more minutes before mixing in parsley and mushrooms. reduce heat, and simmer the mixture for about 10 minutes. stir in the brown sugar, and mix to dissolve.
  • while the parsley and mushrooms are simmering, heat 3 more tablespoons of olive oil in a skillet over medium heat, and stir in the remaining onion and the sausage. brown the sausage, breaking the meat up into crumbles as it cooks, about 10 minutes; season the mixture with white pepper and cumin. pour 1 cup of red into the skillet, and scrape the pan with a wooden spoon to dissolve any brown flavor bits into the . simmer for about 10 minutes; pour the sausage mixture into the skillet with the parsley and mushrooms. bring to a simmer over medium-low heat just until all the ingredients have had time to introduce themselves to each other, about 10 minutes. pour the sausage mixture into the slow cooker.
  • cook on low for 8 hours to overnight. add more red or water if needed to prevent the sauce from getting too thick and burning on the bottom.

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