Ingredients
1 12 lbs sweet italian sausage
2 cloves minced garlic
2 onions (chopped)
32 ozs peeled tomatoes
1 14 cups dry red wine
5 cups beef broth
12 tsp dried basil
12 tsp dried oregano
2 zucchini (sliced)
1 green bell pepper (chopped)
3 tbsps fresh parsley (chopped)
16 ozs fettuccine pasta (spinach)
salt
pepper
Preparation
1
In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons.
2
Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley.
3
Cover, and cook on Low for 4 to 6 hours.
4
Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.
