I used to make the Sausage Ragout from The Silver Palate Cookbook, a great fall dish. Today, with some shortcuts, I made a crockpot version and we ate it with buttered noodles for dinner tonight. It got a thumbs up.

Crockpot Sausage Ragout

1 1/2 pounds sweet Italian sausage
1 1/2 pounds hot Italian sausage
1 large yellow onion, coarsely chopped
2 green peppers, seeded and coarsely chopped
2 sweet red peppers, seeded and coarsely chopped
8 fresh Italian plum tomatoes, quartered
1/2 cup dry red wine
1 jar tomato-basil sauce (I used Barillo; Silver Palate suggested 1 cup of homemade sauce)
Salt and freshly ground black pepper, to taste
Minced Italian parsley for garnish

Cut sausages into 1/2-inch slices. Cook, stirring occasionally, until sausage pieces are well browned.

Put sausage in crockpot. Add onion, peppers, tomatoes, wine and tomato sauce to the mixture and stir. Cook in crockpot for 8-10 hours. Serve over buttered noodles, sprinkle with Italian parsley and serve.