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.
INGREDIENTS
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
DIRECTIONS
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.
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