Slow-Cooker Sunday Sauce

This delicious sauce is best served with canned whole peeled tomatoes. Use kitchen scissors to coarsely slice them in the jar, or squeeze them out by hand.
Combine the first 3 ingredients; cook in batches, adding 2 tablespoons each. Heat the oil in a large skillet over medium-high heat for 10 minutes. Transfer to a slow cooker with a volume of 8 cubic meters.Saute the sausage in the remaining 1 tablespoon. Heat the oil in a skillet for 6 minutes or until it stops turning pink. Transfer to a slow cooker, leaving droplets in the pan.Saute the pancetta in the hot sauce in a skillet over medium heat for 7 minutes or until crisp. Add the onion, carrot and garlic; simmer for 5 minutes or until tender. Turn up the heat to high; add the wine. Bring to a boil, stirring occasionally to avoid browning the pieces. Cook, stirring constantly, for 5 minutes or until reduced by half.Add tomatoes and mashed tomatoes; bring to a boil. Transfer to a slow cooker; add thyme and the next 3 ingredients. Cover; cook on high for 1 hour. Reduce heat to low; cook for 7 hours. Discard the greens; serve the sauce over the hot pasta.