February 18, 2016
6 hrs 30 mins
6 hrs 40 mins
3 large sticks of celery cut up
2 medium carrots diced
1 medium brown onion
1 1/2 table spoons garlic
1 table spoon tomato paste
1 jar pasta sauce
2 tins diced tomatoes
8 sausages (par boiled - best for cutting up and removing skins)
1 cup frozen peas
Salt and pepper
1Put pasta sauce, tinned tomatoes, garlic and tomato paste into slow cooker and stir until combined
2Add in celery, carrots and onions and stir
3Cut up par boil and skinned sausages into 2cm chunks (I do the sausages and bed the night before and put in containers to throw in the next day) and stir into sauce
4Add salt and pepper to taste
5Put on low for 6/7 hours.
6I add in my mushrooms and peas an hour before serving.
7Use any pasta - I cook separate as I don't think it cooks as good in slow cooker.
8And you will be the best mummy in the world with this one.
Submitted by Kendall Bermingham
April 9, 2017
Delicious & easy to make for a big crowd. I’ve made it twice now- & the second time added 1/2 pottle of cream cheese just before serving to give it a creamy variation. Thanks for sharing
May 29, 2016
This looks yummy. Do you use thin or thick sausages?
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