Photo: Alison Miksch; Styling: Buffy Hargett Miller
Hands-on Time
1 Hour 10 Mins
Total Time
9 Hours 10 Mins
Makes 8 1/2 cups

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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Ratings & Reviews


February 07, 2016
I made this as written, except I doubled it. It was good, and my guest enjoyed it. I thought it had a bit too much liquid. Perhaps there is no need for the chicken stock?

shellgrl1's Review

December 14, 2014
very good sauce...used meaty pork spare ribs (not the rack kind) in place of pork shoulder (too fatty), cooked for 6 hours, skimmed some oil off the top, and transferred to a pot on stove top for last 1-2 hours to reduce and thicken. Other than that followed exactly. Meat literally fell off bones, making for a very nice Sunday "gravy"