I had great plans of letting this spaghetti sauce simmer all day in the crockpot as I sat at home enjoying my snowday. It would make my house smell good, I had all the ingredients at home, and it would be a hearty winter meal. However, plans changed when my power went out at 9:56, minutes before my 10:00 start time. I checked with my neighbor Mary Ann, and she said she would host my crockpot!
So in the semi-dark, powerless kitchen I prepared this sauce. I opened up the cans and started dumping. I opened up WHOLE tomatoes, not crushed. So I decided to double the recipe. I could freeze the leftovers!
I had some turkey sausage left over from my quiche, so I used that. It was already cooked, and added the other lb when I was able to get to a stove, right before I served the sauce.
Then I went to my friend Megan's house to eat the spaghetti! I shared a little with Mary Ann too, after all she had to smell it all day!!
Ingredients (this is the doubled recipe)
- 2 lb. Italian sausage
- 1/2 diced onion
- 8 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 1 28 oz can whole tomatoes
- 2 6 oz cans tomato paste
- 2 cups water
- 4 T sugar
- 2 T dried oregano
- 2 T dried basil
- 2 t fennel seed
- 2 t sea salt
- 1 tsp. pepper
- 1 t Italian seasoning
Directions
Place all ingredients in the crockpot on low for 8 hours. Add in sausage at the end if you don't want it to be too dry.
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