Slow Cooker Spicy Italian Sausage Ragu
This hearty pasta sauce comes together easily then simmers away in your slow cooker to deliver that amazing long-cooked Italian red sauce taste. You'll have plenty of this Spicy Italian Sausage Ragu to enjoy right away with plenty to "put away!"
Servings: 8
Equipment
Ingredients
- 2 tablespoons olive oil divided
- 2 pounds hot Italian sausage bulk or casings removed if links
- 2 large onions chopped
- 12 cloves garlic chopped
- 2 tablespoons tomato paste
- 1 tablespoon dried oregano
- 2 teaspoons crushed red pepper flakes
- 1 cup dry red wine plus a little extra if needed at the end
- 1 cup beef broth
- 1 can (28-ounce) crushed tomatoes
- 1 can (28-ounce) tomato sauce
- 2 cans (14.5-ounce each) diced tomatoes with Italian herbs undrained
- 1 tablespoon Calabrian hot pepper paste or 1 Calabrian hot pepper from a jar, chopped
- 1 large red bell pepper seeds and membranes removed, chopped
- 1 large green bell pepper seeds and membranes removed, chopped
- 1/2 cup chopped parsley
- Salt and freshly ground black pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sausage, reduce heat to medium and brown well until no longer pink, approximately 5 minutes. Transfer to slow-cooker. Reserve fat in the skillet.
- Place onions in the skillet. Cook over medium heat for 8-10 minutes or until softened and lightly browned.
- Stir in the garlic, tomato paste, oregano and red pepper flakes. Stir until the garlic is fragrant, approximately 30 seconds.
- Stir in the wine and beef broth bring to a boil. Cook 2-3 minutes then transfer to the slow cooker in small amounts (to prevent any sudden temperature change which may damage the slow-cooker insert).
- Add the crushed tomatoes, tomato sauce, diced tomatoes and hot pepper paste or chopped Calabrian hot pepper and chopped bell peppers.
- Cover and cook 8-10 hours on LOW or 6-7 hours on HIGH.
- Add the chopped parsley, salt and black pepper to taste. Adjust seasoning as desired and give it a splash of red wine if you like it more acidic.
Notes
Almost all red or tomato sauces need to have the acidity balanced. Taste it and see. You may like it as is. Or, you may want to add a touch of sugar if it's too tart or prefer it more with an edge. In that case, give it a shot of red wine or balsamic vinegar at the end.
The sauce will thicken up as it cools.
SUBSTITUTIONS:
- May use ground beef, turkey or chicken sausage instead of pork sausage.
- Cool thoroughly and place in airtight containers in the quantity desired. Freeze for 2-3 months.
- Thaw in the refrigerator, microwave, or a saucepan on the stove on the lowest setting.
Nutrition
Serving: 1 | Calories: 490kcal | Carbohydrates: 10g | Protein: 18g | Fat: 39g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Cholesterol: 86mg | Sodium: 1030mg | Potassium: 538mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1258IU | Vitamin C: 56mg | Calcium: 61mg | Iron: 2mg