Ingredients
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1 (28 ounce) can crushed tomatoes
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1 (15 ounce) can tomato sauce
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3 (14.5 ounce) cans stewed tomatoes
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1 cup red wine
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1 cup sliced green olives
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4 teaspoons sea salt
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2 tablespoons dried basil
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2 teaspoons dried oregano
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½ teaspoon Hungarian paprika
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½ teaspoon cayenne pepper
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3 tablespoons olive oil
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1 cup finely chopped sweet onion, divided
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1 clove garlic, crushed and chopped
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⅔ cup chopped fresh parsley
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⅔ cup sliced fresh mushrooms
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1 teaspoon brown sugar
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3 tablespoons olive oil
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3 (4 ounce) links Italian sausage links, casings removed
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2 cloves garlic, crushed and chopped
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1 teaspoon ground white pepper
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½ teaspoon ground cumin
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1 cup red wine, or more if needed
Directions
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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.
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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.
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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.
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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.
Nutrition Facts (per serving)
184 | Calories |
11g | Fat |
13g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 184 | |
% Daily Value * | |
Total Fat 11g | 14% |
Saturated Fat 2g | 12% |
Cholesterol 8mg | 3% |
Sodium 1245mg | 54% |
Total Carbohydrate 13g | 5% |
Dietary Fiber 3g | 10% |
Total Sugars 5g | |
Protein 5g | 11% |
Vitamin C 17mg | 19% |
Calcium 78mg | 6% |
Iron 8mg | 46% |
Potassium 539mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.