Spicy Sausage Meatball Sauce

• 2 cans (28 ounces each) crushed tomatoes
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 3/4 pound sliced fresh mushrooms
• 5 garlic cloves, minced
• 4 teaspoons Italian seasoning
• 1 teaspoon pepper
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 large sweet onion
• 1 large green pepper
• 1 medium sweet red pepper
• 1 medium sweet orange pepper
• 1 medium sweet yellow pepper
• 10 hot Italian sausage links (4 ounces each), casings removed
• 1/4 cup all-purpose flour
• 2 tablespoons canola oil
• Hot cooked pasta

1. Place first eight ingredients in a 6-qt. slow cooker. Chop onion and peppers; stir into tomato mixture.
2. Shape sausage into 1-3/4-in. balls; roll in flour to coat lightly. In a large skillet, heat oil over medium-high heat; cook meatballs in batches until lightly browned, 5-8 minutes, turning occasionally. Drain on paper towels. Add to slow cooker, stirring gently into sauce.
3. Cook, covered, on low until meatballs are cooked through and vegetables are tender, 5-6 hours. Serve with pasta.
4. Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place meatball mixture in a large skillet; heat through, stirring occasionally and adding a little water if necessary.

tomatoes, tomatoes, mushrooms, garlic, italian seasoning, pepper, salt, red pepper, sweet onion, green pepper, sweet red pepper, sweet orange pepper, sweet yellow pepper, sausage, allpurpose, canola oil, pasta

Taken from www.tasteofhome.com/recipes/spicy-sausage-meatball-sauce/ (may not work)