Slow-Cooked Spaghetti Sauce with Sausage

Once I tried this recipe, I vowed never to go back to canned spaghetti sauce--ever again. I hope you'll enjoy it too. Serve with Cheesy Bread Sticks.

1 pound ground pork sausage, browned
2 - 14.5 oz. diced tomatoes, Italian style
1 - 14.5 oz diced tomatoes, regular
1 cup onion, chopped
1/2 cup mushrooms, chopped
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon red wine vinegar
1 bay leaf
1 tablespoon parsley, dried
1 tablespoon basil, dried
1 teaspoon oregano
1/2 teaspoon kosher salt
1/2 teaspoon ground pepper

In large skillet, brown sausage; drain and set aside. Saute onion and mushrooms in olive oil until tender.

In slow cooker, combine tomatoes, onions, mushrooms, garlic, Worcestershire sauce, wine vinegar, bay leaf, parsley, basil, oregano, salt, and pepper. Stir together. Add browned sausage. Cook on low for 7-8 hours. Serve over cooked spaghetti. Delicious! Serves 6-8

Wine Recommendation: Louis Jadot Beaujolais Villages 2012
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