Ingredients
- 1 pound Italian pork sausage
- 1/4 pound pancetta ham, diced
- 1 cup sun-dried tomatoes, oil-packed
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 green bell pepper, chopped
- 1/2 pound mushrooms, sliced
- 1 can (48 ounce) tomato juice
- 1 can (28 ounce) 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
How to Make
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Step 1: If using Italian sausage, remove from casings and cook in a skillet until no longer pink; drain and set aside.
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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.
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Step 3: Pour into crock-pot and add the tomato juice, crushed tomatoes, red wine, bay leaves, oregano, basil, salt and pepper.
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Step 4: If using the Italian sausage option, add to crock-pot at this stage.
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Step 5: Cook on high setting for 2 hours then on low setting for an additional 3 hours.
We hope you enjoy this recipe!
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