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Italian Red Sauce Delizioso!

This Italian red sauce works wonderfully in pasta dishes, lasagna, baked ziti, stuffed peppers, eggplant Parmesan, chicken or turkey meatballs, or even as a dipping sauce for crusty bread. You can keep it simple with pasta and a sprinkle of Parmesan, or use it as the base for more elaborate meals.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 3
Ingredients Method

Ingredients
  

  • 2 –3 Tbsp extra virgin olive oil
  • 2 large 29 oz cans tomato sauce
  • 2 cans diced tomatoes regular or Italian-style, your preference
  • 1 cup chicken broth
  • 1 –2 cups onion diced (about 2 onions)
  • 6 –8 garlic cloves minced
  • 1 cup bell peppers I use about ⅓ cup each of green, red, and yellow
  • 3 Tbsp fresh basil minced
  • 3 Tbsp fresh oregano minced
  • 3 Tbsp fresh rosemary minced
  • 2 tsp–1 Tbsp anise seeds secret weapon — don’t leave this out
  • 2 generous pinches of coarse sea salt
  • Generous fresh ground black pepper

Method
 

  1. Add all ingredients to the crockpot.
  2. Stir well until everything is evenly combined.
  3. Taste and adjust salt and pepper as needed.
  4. Cook on low for 4–8 hours — the longer it cooks, the richer the flavor becomes.
  5. That’s it — no sautéing, no complicated steps, and no standing over the stove.