I've been trying to use my slow cooker more in order to eat at a reasonable time when I get home from work. I was eager to try this sauce, as I usually make my mom's sauce on the stove and let that simmer for about 3 hours. 1. I didn't see a reason for the olive oil since the onion can sauté in the grease from the sausage. 2. I also didn't see a reason to brown the sausage and ground beef separately. Go ahead and cook that all at once. 3. Italian seasoning is basically basil, marjoram, oregano, rosemary, and thyme, but then the recipe calls for more of those individually later on. I'd skip the Italian seasoning altogether, and just use whichever individual herbs you prefer. 4. Just add all the garlic powder at once. No need to add 1 tsp in the first step, then 2 more tsp in the second step. Or even better, use fresh minced garlic if you're not pressed for time. Having said all that, I ended up taking the recommendations from others and adding in 1 shredded zucchini, along with a couple shredded carrots and half a minced green pepper for added depth of flavor. I also added in an extra can of tomato sauce because I used more italian sausage than called for. I only cooked it for 6 hours and it was very tasty. You will likely need to add some salt to this in order for the flavors to really pop. A great base recipe. Not watery at all, just place a dishtowel under the lid to absorb the excess moisture. I served this sauce over spaghetti squash for a lower calorie/carb meal.
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I've been trying to use my slow cooker more in order to eat at a reasonable time when I get...