Sarasota's Slow Cooker Sausage Spaghetti Sauce (Crockpot)

"This is my girl friends recipe ... well, a recipe that a fellow chef gave her. So this has gone round and round - but her family can't have it often enough. I have made it several times as well, and it is very good. A bit heavy for me as I usually make a much lighter sauce, but every now and then I enjoy making this. And I love the addition of the vegetables which add a little light flavor to the rich sausage. Just tasty. As any spaghetti sauce, Serve over your favorite pasta, tossed salad and bread. How can you not serve salad and bread with spaghetti?"
 
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Ready In:
4hrs 30mins
Ingredients:
18
Yields:
8 Cups of sauce
Serves:
6-8
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ingredients

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directions

  • Sausage -- Remove the sausage from the casing. In a large sauce pan, add the olive oil and bring to medium high heat. Add in the sausage and cook on medium to medium high until golden brown, breaking it up as it cooks. Once it is brown, remove to a plate lined with a paper towel to drain. Just let it rest while you saute the vegetables.
  • Vegetables -- In the drippings from the sausage, add in the peppers, onion, mushrooms, and garlic. Just cook 3-4 minutes until the vegetables are well coated and they begin to slightly soften.
  • Crockpot -- Transfer the entire pan of vegetables including the drippings into the crockpot. Add in the sausage, tomatoes, brown sugar, basil, oregano, chili powder, cayenne, and you are done.
  • Cook -- Low for 4-5 house, Medium High for 2-3 hours. It is basically all cooked, you are just getting all the flavors combined.
  • Finishing -- Once done, turn off the heat and slowly add in the cream and fresh parsley. Check for any salt and pepper and season accordingly. It is a thick sauce, but if you like it a bit thinner you can add in just a little water or broth.
  • Serve -- Just enjoy with your favorite pasta and of course fresh grated cheese.
  • NOTE: This can be made on the stove as I did the first time. Just start everything in a large pot, and after the vegetables sauteed, add the sausage back in and all the other ingredients (except the cream and parsley which go in at the end). I cooked mine the first time for about 2 hours on medium low heat.

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RECIPE SUBMITTED BY

<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>
 
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