Total Time
9hrs
Prep 1 hr
Cook 8 hrs

Even better the next day! I always make a *big* batch in the crockpot - because when my kids hear that I am making it, they come over to snag a jar or two. If pinched for time, substitute 3/4 TSP of garlic powder and 3 TBL dried minced onions for fresh and cook in a large pot on the stove on low heat for 2 hours (stirring occasionally). When available, I prefer to use meatloaf mix instead of hamburger, but you could use frozen meatballs if you prefer. This sauce freezes well and is always worth the effort.

Ingredients Nutrition

Directions

  1. Place sausage in a frying pan with 1/2 cup water.
  2. Poke a few holes on each side of the sausage with a fork so that grease will run out.
  3. Simmer on medium heat for 15 minutes, turning several times until sausage is no longer pink in the middle.
  4. Set aside to cool.
  5. In a big crockpot add the first eleven ingredients.
  6. Clean out frying pan and fry hamburger on medium heat until no longer pink.
  7. Use spatula to break into small pieces.
  8. Drain grease and add meat to the crockpot.
  9. Wipe out frying pan again.
  10. Chop onion and crush garlic cloves.
  11. Melt butter in frying pan and saute the onion and garlic until translucent - about 10 minutes on medium heat.
  12. Add to crockpot.
  13. Remove casings from cooled sausage and crumble sausage into the crockpot.
  14. Stir sauce, cover and cook about 8 hours on low.
  15. About 15 minutes before serving stir in the grated cheese.
  16. Serve over pasta.
  17. We like to sprinkle on more cheese and red pepper flakes and serve with a fresh salad and garlic bread.