Created by: QueenBea
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Recipe #499 | Created on October 14, 2011
Categories: Dinner, Main Dish, Sauce, Tomato/Red Sauces, Fruit, Tomato, Vegetables, Onions, Peppers, Italian, Slow Cooker, Canned Tomatoes, Make it from scratch (more)
Tomato Pasta Sauce (Crock-Pot)
"This is a recipe I played with for a while until I could satisfy both mine and my husband’s taste buds. You can easily change this to a tasty vegetarian tomato sauce by omitting the Italian sausage and pancetta."
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Prep Time: 20m Cook Time: 5h |
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This sauce is amazing! I didn't use the pancetta but used the italian.... Read more |
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- 1 pound Italian pork sausage
- 1/4 pound pancetta, diced
- 1 cup sun-dried tomatoes packed in oil
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 green bell pepper, chopped
- 1/2 pound mushrooms, sliced
- 1 (48 ounce) can tomato juice
- 1 (28 ounce) can crushed tomatoes
- 3 tablespoons dry red wine
- 3 bay leaves
- 1 1/2 tablespoons oregano
- 1 tablespoon basil
- 1 teaspoon salt
- 1/4 teaspoon pepper
What You Will Need
No special items needed.
Step 1
If using Italian sausage, remove from casings and cook in a skillet until no longer pink; drain and set aside.
Step 2
Pour sundried tomatoes and oil they are packed in, in skillet; add the onion, garlic, bell pepper and mushrooms. If using pancetta, add to skillet and sauté until vegetables are tender.
Step 3
Pour into crock-pot and add the tomato juice, crushed tomatoes, red wine, bay leaves, oregano, basil, salt and pepper.
Step 4
If using the Italian sausage option, add to crock-pot at this stage.
Step 5
Cook on high setting for 2 hours then on low setting for an additional 3 hours.
- Serving Size: 1 (334.3 g)
- Calories 383.9
- Total Fat - 17.8 g
- Saturated Fat - 5.9 g
- Cholesterol - 42.1 mg
- Sodium - 947 mg
- Total Carbohydrate - 45.7 g
- Dietary Fiber - 3.7 g
- Sugars - 33.1 g
- Protein - 11.7 g
- Calcium - 261.1 mg
- Iron - 2.5 mg
- Vitamin C - 55.7 mg
- Thiamin - 0.2 mg