Created by QueenBea on October 14, 2011
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.