This recipe is one of Betty Crocker's. It's incredible. It's only 13% fat per serving. (However, she ironically does not specify how many servings the recipe makes or how big a serving is.) Betty says, "This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer's directions for layering ingredients and choosing a temperature."
ITALIAN SPAGHETTI SAUCE
2 pounds bulk Italian turkey sausage 3 medium onions, chopped 2 cups sliced fresh mushrooms 6 garlic cloves, finely chopped 2 cans (14-1/2 oz. each) diced tomatoes, undrained 1 can (29 oz.) tomato sauce 1 can (12 oz.) tomato paste 2 tablespoons dried basil leaves 1 tablespoon dried oregano leaves (I used 1/2 cup fresh) 1 tablespoon sugar 1 teaspoon salt 1/2 teaspoon pepper 1/2 teaspoon crushed red pepper 1/2 cup red cooking wine (not in Betty's recipe; I added it)
Cook sausage, onions, mushrooms and garlic in 12-inch skillet over medium heat about 10 minutes, stirring occasionally, until sausage is no longer pink; drain.
Spoon sausage mixture into 5-qt. slow cooker. Stir in remaining ingredients. Cover and cook on low heat setting 8-9 hours or until vegetables are tender.
According to Betty: "Ladle this versatile sauce into refrigerator or freezer containers; cover and refrigerate up to 4 days or freeze up to 4 months."