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You will want to make this Slow Cooker Italian Sausage Bolognese repeatedly.  Marked down Italian sausage, 56 ounces of crushed tomatoes, and some herbs and spices make an amazing and simple bolognese style sauce.  

 

I’m pretty sure I’ve talked to y’all about how I can’t resist the marked down turkey sausage, right?  I feel like we’ve had that conversation before, but I just can’t seem to locate it right now.  I’ve made countless dishes with these babies.  Recently, I whipped up some fajitas for #FreakyFriday.  I’ve made some stuffed peppers with them, too.

 

Seriously, who can resist a package for under $3 that’ll make a family of 4 a delicious meal?  I know I can’t.  So, I’m addicted to buying these packages on sale and then freezing them.  I think I have at least 2 or three in the freezer right now as I type this.  They’re so versatile I find it hard to resist them; especially when they’re marked down.

 

 

Which is how this dish came about!!  Strangely enough, I was trying to cook the sausages in the sauce.  But once I came home and started stirring the ingredients in the slow cook, the sausages pretty much disintegrated.  So, it became chopped sausages in sauce over pasta.  But, then idea had been planted.

 

What if I do that on purpose?  Like, take the sausages out of their casings, slow cook them in delicious marinara, and then break them up before serving?  Bolognese at its easiest!  And I did.  And oh.my.word it was fantastic!

 

 

Now, there are two kinds of pasta eaters in this world.  The first kind are all about the sauce.  That’s not really me.  That’s the hubs.  He probably puts about twice as much sauce on this pasta than I do.  The other kind are all about the pasta.  That’s me.  I honestly could eat cooked, plain pasta as a meal.  No sauce.  No butter.  No nothing.  Just pasta.  Yup.  I’m a total carb fiend.  FIEND.

 

Oh.  Don’t look at me like that.  Just admit it.  You’ve done the same thing and enjoyed it.  Or you were just too lazy to cook something with the pasta and realized, as you were eating your plan pasta, that it’s not too bad plain.  Let’s be real.

 

 

I haven’t really met someone who likes equal portions of sauce and pasta.  Which begs the question, “What’s the sauce to pasta ratio?”  Well, for that I defer to Delallo.  According to them, it’s about 2 to 3 tablespoons of an oil based sauce or 1/4 cup of a thick sauce.  Which leans more along my style of eating pasta.  With the exception of this sauce.

 

Y’all.  Those skeds were SWIMMING in sauce on my plate.  And you can see from the pictures, they were swimming in the sauce for lunch too.  This is a sauce you want to eat with a spoon out of the pot.  Like, I want to slap it on some bread and make a sandwich type of sauce.  Like, you’re not going to want to make any other sauce… EVER… type of sauce.  Two words… FACE PLANT.  Okay.  I think you get the picture now…

 

 

Honestly.  The sauce is super flavorful  itself, but then you realize there’s bits of turkey Italian sausage heaven swimming around in it and you realize how amazing it tastes and how those sausage floaters are tidbits of amazing.  Then you find out that this is made in the slow cooker.  Whaaaa??  Yup!  No real effort needed.  Pour, strip those sausages of their casings, pour, cook, eat.  It’s simple as that.

 

See what I mean?  I left a large chunk of sausage sitting right on top there.  Go ahead!  Grab your fork and dig in.  You know you want to.  You’re drool.  Here, have a napkin.

 

What’s your go to sauce recipe and how do you douse your noodles?