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Posted: 7/19/2013 10:56:38 PM EDT
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

Link Posted: 7/19/2013 11:27:22 PM EDT
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.
Link Posted: 7/20/2013 4:04:46 AM EDT
I will try this SPAGHETTI sauce.
Link Posted: 7/20/2013 4:04:19 PM EDT
Good call on the pepper and red pepper.  I really enjoy a little spice in my sauce.
Link Posted: 7/20/2013 5:03:38 PM EDT
Mine's similar. Try a tablespoon or two of red wine vinegar in it, amazing!
Link Posted: 7/21/2013 12:30:03 AM EDT
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!
Link Posted: 7/21/2013 3:01:11 AM EDT
I just reread the OP.
Why should I spray the Crock Pot with cooking spray?
Link Posted: 7/22/2013 2:28:28 AM EDT
Discussion ForumsJump to Quoted PostQuote History
I just reread the OP.
Why should I spray the Crock Pot with cooking spray?
View Quote

probably not necessary
Link Posted: 7/24/2013 1:42:37 PM EDT
I'm going to try it.  But here's my recipe

1-jar Newman's Marinara
1-8oz. can of Italian style tomato sauce
Green pepper
Beef neck bones
Chicken backs
Fresh ham hock
Garlic to taste
Simmer for about 3 hours
Refrigerate overnight
Enjoy the next day
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