Time 6h10m Yield 1 batch Number Of Ingredients 10 Steps:
Salt to taste Place all ingredients in crock pot and cook on low for 6-8 hours. Note: You can add mushrooms if desired.
Time 9h15m Yield 16 Number Of Ingredients 22 Steps:
Mix together the crushed tomatoes, tomato sauce, stewed tomatoes, 1 cup of red wine, 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 wine. 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 wine or water if needed to prevent the sauce from getting too thick and burning on the bottom.
Time 4h30m Yield 4 quarts Number Of Ingredients 12 Steps:
Saute the onion, garlic, green pepper, and oil. Cook until onion is transparent. Add the chopped tomatoes, oregano, basil, parsley, sugar, salt, and ground pepper. Cook on low heat for 2 to 3 hours. Stir frequently. Let sauce cool. Pour into quart size freezer containers. Store in freezer. When ready to use, stir in can of tomato paste.
Time 7h15m Yield 8 servings. Number Of Ingredients 13 Steps:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. , Transfer to a 3-qt. slow cooker. Add the next 10 ingredients. Cover and cook on low for 7-8 hours or until heated through. Discard bay leaf. Serve with spaghetti.
