Recipe by Chef Gary in Mesquite, TX
A homemade sauce featuring garden fresh herbs and fresh Italian sausage. The sauce is first prepared on the stovetop. It is then transferred to a slow cooker where fresh herbs are added and the sauce is simmered for several hours prior to serving. The longer it is slow cooked, the more flavor from the fresh herbs. It is important not to add the herbs until the sauce is placed in the slow cooker so as not to lose their flavor.
Top Review by Annacia
I had today off and devoted it to making this slow food wonder, not that it was difficult LOL. Without doubt this is one of the best sauces that I have ever made. It has a beautiful consistency and wonderful depth of flavor that is well rounded and oh so satisfying. 5 starts all the way. Made for PAC, Fall 2012.
- 2 tablespoons extra virgin olive oil
- 1 1⁄2 lbs Italian sausage
- 1⁄2 cup onion, diced
- 1⁄2 cup green bell pepper, diced
- 1⁄2 cup red bell pepper, diced
- 2 (15 ounce) cans diced tomatoes with juice
- 2 (8 ounce) cans tomato sauce
- 2 tablespoons tomato paste
- 3 garlic cloves, chopped
- 1 teaspoon kosher salt
- 1⁄2 teaspoon black pepper, freshly ground
- 1⁄4 cup fresh basil, finely chopped
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon Greek oregano, finely chopped
- 1 tablespoon fresh thyme, finely chopped
Directions See How It's Made
- Heat olive oil in a large pot over medium heat. Carefully add sausage and cook until no longer pink. (If using link sausage, remove the casing prior to cooking). When sausage is cooked through, drain excess moisture and add onions and peppers. Cook approximately 5 minutes until vegetables have softened slightly.
- Reduce heat to low. Add diced tomatoes, tomato sauce, tomato paste, garlic, salt, and pepper. Simmer for approximately 15 minutes.
- Place sauce in a slow cooker. Add fresh herbs and simmer on low heat for no less than 2 hours. Serve over warm pasta or as the sauce for your favorite dish, such as baked ziti or lasagna.