Slow Cooker Sausage Ragu

Prep Time10

Cook Time10

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

To begin, brown the Italian sausage in a large skillet. Meanwhile, dice the onions and bell peppers, then mince the garlic –set those aside for a moment.
When the sausage is browned, use a slotted spoon to drain and move the sausage to your slow cooker.
You need to use a larger crockpot – I’m using a 4-1/2-Quart slow cooker.
Pour off most of the sausage drippings, leaving just a couple tablespoons.
Sauté the onions, peppers, and garlic in the drippings until they are tender. Add in the red pepper flakes, salt and pepper, oregano, basil, and parsley. Stir those in and let them cook for just a moment. Stir in the wine and let it cook until it comes to a gentle boil. Turn off the heat.
Add the skillet contents into the slow cooker along with the tomatoes and tomato sauce. Stir this all together.
Cover it and cook on low for 10 hours (or 6 hours on high.) After the sauce has cooked, take a stick blender and give it a “buzz” until it is the consistency you are looking for. You don’t have to do this, but I have 2 kids who HATE chunks of tomato – and this is how I take care of that. Divide this into meal portions and freeze them for future meals.
Serve with your favorite pasta, Stromboli, or any other way you would like to use ragu.
Enjoy.

See This Recipe:

https://cosmopolitancornbread.com/crockpot-sausage-ragu/