Slow Cooker Pasta Sauce

This has to be one of the best and easiest pasta sauces I've made in a long time. It's loaded with veggies which bumps up the flavor and nutrition. If you have picky little eaters(or big ones for that matter). Throw the veggies into a food processor and grind them down as fine as you like. You can't tell their even in there.

serves 8-10

2 large zucchini
1 large onion
4 cloves garlic
10 oz of sliced mushrooms
1 28 oz can of san marzano plum tomatoes
1 6 oz can of tomato paste
1 pound turkey italian sausage
1/3 cup dry white wine
salt and pepper
1 tsp dry basil
1/2 tsp fennel seeds
1 tbsp olive oil
2 tbsp minute tapioca

Spray the insert of a 6 quart slow cooker with cooking spray. Peel and quarter the onion and chop each zucchini into 4ths and place them into the food processor. Process to the grind you like and pour into the insert. Add the mushrooms and garlic to the processor and grind. Add it to the insert. Squeeze the sausage out of their casings into a hot skillet that has been coated with the oil. Brown the sausage and drain well. Add it to the insert. Place the tomatoes and the tomato paste in the processor and grind them into a sauce. Pour that into the insert. Stir in the salt, pepper, basil, fennel seeds, tapioca and wine. Cover and cook on low for 8-10 hours or high for 6 hours. Serve over your favorite pasta. Top with parmesan cheese