School has begun in our household and I'm in denial. I'm not ready for homework, school paperwork, practices and the like. I prefer suncreen, fireflies and late nights but fall is approaching so it's time to get organized and back in the saddle. With that I've pulled out the crockpot so we can eat like civilized people. I have to admit that I did not have high hopes for this meal. I had quickly found it online in a desparate attempt to find something new for dinner. Boy, it was good and I'll be making this again and again.
2 lbs. sweet or hot Italian sausage
2 yellow onions, chopped
1 oranage bell pepper, cut into 2" pieces
1 red bell pepper, cut into 2" pieces
1 yellow bell pepper, cut into 2" pieces
2 bay leaves
4 cloves garlic, minced
14 oz. can diced tomatoes, undrained
6 oz. can tomato paste
1/2 cup dry red wine or water
1 Tbsp. dried parsley leaves
1/2 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
1/2 tsp. salt
1/8 tsp. pepper
Hogie rolls for serving
Cook sausage in heavy skillet over medium heat until browned, turning occasionally. Layer half of the onions on bottom of 3-4 quart crockpot, then add half of the peppers. Add all of the browned sausage, then the rest of the onions and peppers. Add bay leaves and garlic.
Combine diced undrained tomatoes, tomato paste, and red wine in small bowl and mix well to blend. Pour over mixture in crockpot. Cover slow cooker and cook on low for 6 hours.
One hour before mixture is done, mix together parsley, basil, oregano, and salt and pepper. Add to crockpot and stir well. Cover and cook one more hour until sausage is thoroughly cooked. Serve on crusty rolls or over soft polenta.