This is a recipe I played with for a while until I could satisfy both mine and my husband’s taste buds. You can easily change this to a tasty vegetarian tomato sauce by omitting the Italian sausage and pancetta.
1 pound GF Italian pork sausage
1/4 pound GF pancetta, diced
1 cup sun-dried tomatoes packed in oil
1 large onion, chopped
5 garlic cloves, minced
1 green bell pepper, chopped
1/2 pound mushrooms, sliced
1 (48 oz) GF can tomato juice
1 (28 oz) GF can crushed tomatoes
3 tablespoons dry red wine
3 bay leaves
1 1/2 tablespoons oregano
1 tablespoon basil
1 teaspoon salt
1/4 teaspoon pepper
If using Italian sausage, remove from casings and cook in a skillet until no longer pink; drain and set aside.
Pour sun-dried tomatoes and oil they are packed in, in skillet; add the onion, garlic, bell pepper and mushrooms. If using pancetta, add to skillet and sauté until vegetables are tender.
Pour into crock-pot and add the tomato juice, crushed tomatoes, red wine, bay leaves, oregano, basil, salt and pepper.
If using the Italian sausage option, add to crock-pot at this stage.
Cook on high setting for 2 hours then on low setting for an additional 3 hours.