Quick personal note: how has so much time gone by since my last post? Well, my son is getting quicker on his feet, so I guess I am busier than I was in January! So... less pictures, but still tried and true recipes- cause you know the cooking hasn't stopped over here.
Special thanks to A Spoonful of Thyme for this recipe. I hardly change the recipe, outside of the canned tomatoes- I prefer petite dice. I also use about half the cream. Really, it's one of my family favorites when we want to indulge.
Ya, there is a lot more than cooking going on in my kitchen these days. Mr. Colton turns one in just a few days...
Crock pot cook time: 6 hours
2 tbls olive oil
1 pound ground Italian sausage
1 pound ground spicy sausage (feel free to mix this ratio if you would like, but it's really not that spicy, even my 1 year old eats it)
1 large red onion, finely chopped
2 large cloves garlic, finely minced
1/2 cup dry red wine
1 28oz can of petite diced tomatoes (get Italian style if you can)
1 28oz can of tomato puree
1 tsp salt, or to taste
1/2-1 cup heavy cream
First, brown your sausages together over medium heat. Then add your onions and garlic and sauté for just a few minutes to soften.
Then pour sausage mixture into your crock pot, add remaining ingredients (except the cream- that goes in just before serving). Cover with lid and cook on low for 6 hours.
Just before serving, stir in cream and taste for salt. Serve over your favorite pasta. It's about to get messy, and you'll have seconds. That's a promise. Now, while your guests are getting more wine, snap a photo before it's all gone! So much for the photo finish, but I can guarantee the taste will not disappoint.