crockpot spaghetti sauce

By gwen -

 Not often I say this, but this recipe really is better with meat (fake or real!) in it.

Saute a package of chicken sausage (the best), ground whatever, or Impossible ground whatever with a big shake of oregano and/or Italian seasoning. (I wait until the end for salt & pepper.)

Saute in your IP with some olive oil until mostly cooked through.

Chop any combination of peppers, zucchini, mushrooms, and whatever in your fridge, plus a large onion and a few cloves of garlic. Add this to the saute and cook another few minutes.

Turn off the heat and add 2 28-oz cans of crushed tomatoes, plus any fresh ones you have left over and want to use, and a pinch of sugar.

Cook on low for 6-8 hours at least.

Come home, add s&p, and serve over pasta with Parm.

- You can also do this same thing in the IP -- after the sauteeing, set it on manual for 3-5 min. Wait at least 20-30 minutes before releasing the pressure, though, so you don't splatter your whole kitchen with hot spaghetti sauce.

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