Spaghetti Sauce

We have a hard time buying GF,DF, SF, spaghetti sauce with no corn syrup involved so we make our own in large batches and freeze containers sized for the things we cook. My kids love spaghetti and meatballs. It is a lot easier to do this if we make the sauce and meatballs in large batches and freeze them packed in meal sized bags. The original recipe is from Karen Younger in Ledyard, CT. I have made a few small changes.

Spaghetti Sauce

2 large cans(~16 oz.) tomato puree

1 large can stewed tomatoes (~20 oz.)

3 small cans tomato sauce(~8 oz.)

3 small cans tomato paste (~6 oz.)

1/2 cup parsley flakes

1/2 cup dried sweet basil

3-4 Tbsp dried oregano

4-5 cloves garlic crushed

1 small onion chopped

1/4 tsp dried fennel

1 package gluten free, dairy free italian sausage ( We have used chicken and pork sausages but the best results we have had are from pork sausage. We loved Framani sausage we got at Whole Foods but now we use another brand they carry since they don't have it any more.) All the brands we have found are precooked so we dice the precooked sausage.

salt and pepper to taste

3-4 Tbsp olive oil

Saute diced sausage, onions and garlic in olive oil. Once vegetables are soft add spices. Cook another 2-3 min. Transfer to slow cooker and add all other ingredients. Cook on low 5-6 hrs. This can be done on the stove by simmering in a large pot.