Canned whole peeled tomatoes work best in this delicious sauce. Use a pair of kitchen shears to coarsely cut them in the can, or squeeze them by hand.

Recipe by Southern Living December 2014

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Alison Miksch; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
1 hr 10 mins
total:
9 hrs 10 mins
Yield:
Makes 8 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stir together first 3 ingredients; sauté, in batches, in 2 Tbsp. hot oil in a large skillet over medium-high heat 10 minutes. Transfer to an 8-qt. slow cooker.

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  • Sauté sausage in remaining 1 Tbsp. hot oil in skillet 6 minutes or until no longer pink. Transfer to slow cooker, reserving drippings in skillet.

  • Sauté pancetta in hot drippings in skillet over medium heat 7 minutes or until crisp. Add onion, carrots, and garlic; sauté 5 minutes or until tender. Increase heat to high; add wine. Bring to a boil, stirring to loosen browned bits. Cook, stirring constantly, 5 minutes or until reduced by half.

  • Add tomatoes and tomato puree; bring to a boil. Transfer to slow cooker; add thyme and next 3 ingredients. Cover; cook on HIGH 1 hour. Reduce to LOW; cook 7 hours. Discard herbs; serve sauce over hot cooked pasta.