This spaghetti sauce recipe is the perfect way to get many things done at once. I love the crock pot for that purpose. Hands free cooking is practical when you want to get everything done at once. You can do this over the weekend or you could easily get everything ready the night before and start it the next day while you are at work and come back to the wonderful aroma in the house and a dinner almost done.
The only thing you have to do is dump everything in the crock pot, give it a stir and let it cook on low for 8 hours. Once it is cooked, remove the bay leaves and simply pass the hand blender through it in order to remove the sausage chunks and hide the kale leaves from the picky eaters and that’s it. Recipe is complete. Serve over pasta, or make good use of the leftovers in a terrific lasagna.
Ingredients for almost 3 liters of sauce:
- 3 cans (28oz) of tomatoes (I use whole San Marzano tomatoes, unsalted, unseasoned) or if you have any leftover tomatoes that have seen better days, through them in as well.
- 5 italian sausages (spicy or mild to taste), casings removed.
- 1 whole bunch of kale, cleaned and roughly chopped about 6 cups
- 1 big spanish onion roughly chopped
- 2 cups of roughly chopped mushrooms
- 2 bay leaves
- salt and pepper to be added once the sauce is cooked since the sausages are already salty/spicy, season to taste