- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 3 (14.5 ounce) cans stewed tomatoes
- 1 cup red wine
- 1 cup sliced green olives
- 4 teaspoons sea salt
- 2 tablespoons dried basil
- 2 teaspoons dried oregano
- 1/2 teaspoon Hungarian paprika
- 1/2 teaspoon cayenne pepper
- 3 tablespoons olive oil
- 1 cup finely chopped sweet onion, divided
- 1 clove garlic, crushed and chopped
- 2/3 cup chopped fresh parsley
- 2/3 cup sliced fresh mushrooms
- 1 teaspoon brown sugar
- 3 tablespoons olive oil
- 3 (4 ounce) links Italian sausage links, casings removed
- 2 cloves garlic, crushed and chopped
- 1 teaspoon ground white pepper
- 1/2 teaspoon ground cumin
- 1 cup red wine, or more if needed
- 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.
03/27/2017
recipepes.com
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