Meat Sauce (Sausage and Peppers Slow-Cooker)

pastameatsaucebellpeppers This hearty pasta sauce comes together easily then simmers away in your slow cooker to deliver that amazing long-cooked Italian red sauce taste. You'll have plenty of this Spicy Italian Sausage Ragù to enjoy right away with plenty to "put away".

1 Tbsp. extra-virgin olive oil, divided
3 lbs hot Italian sausage, casings removed if links (1.4 kg)
2 cups onions, finely minced (~ 2 large onions)
1 whole head garlic, finely minced (~ 10-12 large cloves)
1 Tbsp. dried oregano
1 tsp. crushed red pepper flakes, optional
2 (28 oz) cans whole tomatoes, peeled, with juices
1 red bell pepper, seeds and membranes removed, finely minced
1 yellow bell pepper, seeds and membranes removed, finely minced
1 green bell pepper, seeds and membranes removed, finely minced
2 tsp. sea salt
1 tsp. black pepper, freshly ground

Heat the olive oil in a large skillet over medium-high heat. Add the sausage, reduce the heat to medium and brown until some pink remains, about 5 minutes. Transfer to the slow-cooker. Reserve fat in the skillet.

Place the onions in the skillet. Cook over medium heat for 5 minutes or until softened and lightly browned. Stir in the garlic, oregano and red pepper flakes. Cook until the garlic is fragrant, approximately 30 seconds. Transfer to the slow cooker.

Add the tomatoes and bell peppers. Break the tomatoes into at least four pieces so they will release their juices. Cover and cook on HIGH for 2 hours then give it a good stir and lower the temperature to LOW. Cook for 4-6 hours.

Taste and adjust with salt and black pepper.

Makes 8 servings.

Cook's Notes:

Almost all red or tomato sauces need to have the acidity balanced. Taste it and see. You may like it as is. Or, you may want to add a touch of sugar if it’s too tart or prefer it more with an edge. In that case, give it a shot of red wine or balsamic vinegar at the end.
I used a mini food processor for the onions, garlic and bell peppers. The puréeing process generates extra liquid will reduce over time as it simmers.
The sauce will thicken up as it cools.
It is better the sauce be on the thinner side if you are planning to do a lasagna or thicker to hold pasta.

Substitutions:

Italian Sausage: Our favourite brand is Johnsonville. If you just can’t do spicy anything, use mild or sweet Italian sausage. If you don’t consume pork, use turkey or chicken sausage.
Dry Red Wine: Always use a wine that you would enjoy drinking. It doesn’t have to be your best, but it should be palatable. A wine that has gone bad will only ruin your dish. Alcohol-Free Substitute: Use a half-cup of pomegranate juice and a half-cup more beef broth. If you’re not opposed to red wine vinegar, add a splash or two and use more beef broth.
Tomato Paste: Tomato Paste is the most concentrated tomato product where tomatoes are cooked for hours to reduce the moisture content to a paste. Only 1-2 Tbsp. are required in most recipes.
Hot Pepper Paste: Also known as Calabrian hot pepper sauce/paste. It’s available at Italian markets and through Amazon.