not sure why this is so good but it is.......
2lb bulk Italian pork sausage /I like some hot sausage 50/50 or60/40 mix
2 large onions, chopped (2 cups)
2 cups sliced fresh mushrooms (6 oz)
3 or 4 cloves garlic, finely chopped
1 can (28 oz) diced tomatoes, undrained
2 cans (15 oz each) tomato sauce
1 can (6 oz) tomato paste
1 tablespoon dried basil leaves
1 teaspoon dried oregano leaves
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon crushed red pepper flakes
spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook sausage, onions, mushrooms and garlic over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
Spoon sausage mixture into cooker. Stir in remaining ingredients.
Cover; cook on Low heat setting 8 to 9 hours
Cooking the sausage in the sauce like that seems to impart a richer, meatier sensation to the sauce than adding links when you serve it. My personal opinion is that the extra grease makes the difference.
I will try this SPAGHETTI sauce.
Good call on the pepper and red pepper. I really enjoy a little spice in my sauce.
Mine's similar. Try a tablespoon or two of red wine vinegar in it, amazing!
Almost exactly how I do it. Though I'm usually happy with it after ~ 3 hours. Not that it doesn't get better the longer it simmers!
I just reread the OP.
Why should I spray the Crock Pot with cooking spray?
I'm going to try it. But here's my recipe
1-jar Newman's Marinara
1-8oz. can of Italian style tomato sauce
Beef neck bones
Fresh ham hock
Garlic to taste
Simmer for about 3 hours
Enjoy the next day