adapted from The Gourmet Slow Cooker, by Lynn Alley
6 oz sun dried tomatoes, drained and roughly chopped
1 cup hearty red wine
1 tsp fennel seeds
3 allspice berries
2-3 Tbsp olive oil
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 celery ribs, finely chopped
2-3 carrots, peeled and finely chopped
3/4 pound chicken sausage, sliced
1 (28 oz) can crushed tomatoes
2 (14.5 oz) cans of fire-roasted diced tomatoes
Salt and pepper to taste
1 sprig of thyme or 1/2-1 tsp dried thyme, to taste
Shredded Parmesan for serving
Combine the fennel and the allspice seeds in a mortar and grind finely.
Heat a large saute pan over medium-high heat and add the oil. Add the onion and saute, stirring frequently, about 7-8 minutes, until starting to brown. Add the garlic, celery, and carrots and saute for about 5 minutes. Add the sausage slices and the spice mixture, stir for 2-3 minutes, until mixed in well. Add the tomatoes, sun-dried tomatoes and wine. Stir to mix.
Pour the mixture into the slow cooker and add the thyme. Cover and cook on low for 6 hours. Check the mixture for taste and to see that it is at the thickness you desire. Adjust seasonings. Remove the thyme before serving.
Serve over creamy polenta or pasta.