3 tablespoons olive oil
1 pound Italian sausage, removed from casing
7 cloves garlic, minced
1 onion, small-diced
2 teaspoons fresh thyme, finely chopped
2 teaspoons dried oregano
1 teaspoon fresh rosemary, finely chopped
½ teaspoon salt
¼ teaspoon pepper
½ cup water
3 15-ounce cans tomato sauce
1 bunch basil, roughly chopped
Heat 1 tablespoon olive oil in a large saute pan on medium-high heat. Add sausage and saute until cooked through. Drain oil, and pour sausage into a 6-quart slow cooker.
Return the same pan to medium-high heat, and heat 2 tablespoons olive oil. Saute garlic and onion for 2 to 3 minutes, until tender.
Add thyme, oregano, rosemary, salt and pepper to the onion mix. Cook for another 1 to 2 minutes, until the herbs become fragrant.
Add the water and deglaze, stirring until all the little bits at the bottom of the pan have lifted. Add the onion/herb mix to the slow cooker.
Pour tomato sauce into the slow cooker. Mix until thoroughly combined.
Cook on low for 7 hours, or on high for 4 hours.
Stir in fresh chopped basil. Serve with your favorite pasta, or cool and jar to be kept in fridge for up to a week.