Adapted from The Italian Slow Cooker
Makes 10 cups
2 Tbsp olive oil
3/4 pound sweet Italian pork sausage, casings removed
3/4 pound hot Italian pork sausage, casings removed
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry red wine
1 28 oz can Italian peeled tomatoes with their juice, chopped
1 28 oz can tomato puree
Salt to taste
1 cup heavy cream
In a large skillet, heat the oil over medium heat. Crumble the sausages into the pan and cook, stirring frequently to break up the lumps, until the meat is lightly browned. Add the onion and garlic and cook until the onion is tender.
Add the wine and scrape the bottom of the skillet. Pour the contents into the slow cooker. Add the tomatoes puree, and a pinch of salt. Cover and cook on low for 5 hours. Stir in the cream and cook for 1 hour more, or until the meat is very tender. Taste for seasoning.
I garnished with shaved Parmesan and a chiffonade of basil. Yum!