I don’t often get a Sunday off where things slow down and I get to relax… but I stumbled upon such a golden day and took advantage my making a large batch of spaghetti sauce that I was able to can for the future. The good thing about this recipe is that it can easily be thrown together and put in a slow cooker if you’re not around to watch it. Over the stove.

Ingredients (remember to measure with your heart)

2 large (28oz cans tomato puree)
2 cans diced tomatoes
1 can tomato paste
1 green pepper
1 onion
Baby Bella mushrooms8 oz (can add more or less depending on taste)
Garlic – as much as you like
Fresh basil – a good handful
Dried oregano
Splash red wine maybe 1/4 cup
I use Italian turkey sausage- either hot or sweet- you can leave out if you don’t want meat or can use pork sausage. If you can’t find ground just remove from casing and cook.

Brown sausage first then just throw it all in and cook on low for about 6hrs.

Can leave in stove or throw in crock pot

I like to blend it after its cooked with the immersion blender but you can keep it chunky if you prefer