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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 4 |
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This slow-cooked red sauce is tangy with intense tomato flavor and a bit of spiciness. I like to make it on a lazy weekend day when I have a little extra time to spend in the kitchen putting extra love into my cooking. I like to serve it over spaghetti with crusty bread on the side to mop up the extra sauce. Ingredients:
2 lbs roma tomatoes, peeled, seeded, chopped |
2 tablespoons olive oil |
8 ounces italian sausage |
1/4 cup onion, chopped |
1/2 cup green pepper, chopped |
1 garlic clove, minced |
1/4 cup chicken broth |
1/4 cup dry white wine |
2 tablespoons fresh basil, chopped |
1/4 teaspoon salt (or to taste) |
1/4 teaspoon black pepper, freshly ground (or to taste) |
1 (6 ounce) can tomato paste |
Directions:
1. Preheat crock pot to high heat.
2. In a medium saucepan, heat olive oil over medium-high heat. Cook italian sausage, onion, green pepper and garlic until meat is cooked through and vegetables are tender.
3. Add chicken broth, white wine, tomatoes, basil, salt and pepper to saucepan and bring to a boil.
4. Carefully transfer hot saucepan contents to preheated crock pot. Cover and cook on high for four hours, stirring occasionally. For a quicker method, reduce saucepan heat to low-medium and simmer for 2 to 2 1/2 hours, stirring occasionally.
5. During last 30 minutes of cooking, stir in tomato paste until incorporated well (no clumps). Cover and allow to cook for remaining time.
6. Serve over pasta of your choice.
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