Let the gentle simmer of your slow cooker do the work for you. Spend a few minutes prepping the ingredients before you head out for the day and be greeted in the evening by the warming aroma of this chunky, rich pasta sauce.
- Portion size 8 servings
- Credits : Canadian Living Magazine: September 2014
Ingredients
Method
In slow cooker, combine sausages, onion, eggplant, mushrooms and garlic; stir in strained tomatoes, tomato paste, vinegar, Italian seasoning, hot pepper flakes, salt and pepper. Cover and cook on low heat until sausage is cooked through and eggplant is tender, 6 to 8 hours.Whisk flour with 1 tbsp water until smooth; whisk into slow cooker. Cover and cook on high until slightly thickened, about 10 minutes. (Make-ahead: Let cool for 30 minutes. Refrigerate in airtight container for up to 3 days.)
Meanwhile, in large pot of boiling salted water, cook pasta according to package directions until al dente; drain. Spoon sauce over pasta; top with Parmesan cheese and basil.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 818 mg
- Sugars 8 g
- Protein 22 g
- Calories 535.0
- Total fat 14 g
- Potassium 630 mg
- Cholesterol 27 mg
- Saturated fat 5 g
- Total carbohydrate 79 g
%RDI
- Iron 38.0
- Folate 99.0
- Calcium 11.0
- Vitamin A 3.0
- Vitamin C 8.0
