Crock pot spaghetti sauce

This is the second great recipe for the crock pot. Easy enough for a weeknight. Makes enough for a spaghetti dinner one night and baked ravioli the next.

Ingredients:

2 cloves garlic, pressed
1 medium onion, diced
2 Tbs Olive oil
1 large can of diced tomatoes
1 large can of whole tomatoes
1 medium can of tomato sauce
1 small can of tomato paste
1/2 tsp. allspice. Yes, you read right. This is the secret ingredient for a great tomato sauce.
1 tsp oregano
1 bay leaf
salt and pepper to taste
1 lb. Italian pork sausage, sweet or hot.

In a small saute pan, saute onion and garlic in the olive oil until just translucent. Put in the crock pot with the rest of the ingredients. Stir. Set on high for at least 6 hours, or until the sausage is fully cooked.

I love this over regular linguine... but you can also use the leftovers for a quick baked casserole. I like to pour some sauce in the bottom of an oval baking dish, layer it with a single layer of frozen ravioli, more sauce, more ravioli, and end with sauce, the chopped sausages and some shredded mozzarella cheese on top. This goes in a moderate (350 degree) oven for about an hour until the ravioli is tender and fully cooked. (This really works, LOL. You don't even have to defrost the ravioli!)

Another options is to cook a pound of ziti to al dente. Saute some zucchini or other veggies. Mix the ziti, sauce and veggies in a 9" X 13" stoneware baking pan and top with grated mozzarella and Parmesan cheese. Bake until the cheese is melted, about 20-25 minutes, at 350. Serves a ton of people.