Slow-Cooker Sausage Ragu
By Matthew FairmanPublished on June 12, 2020
Time
6 to 7 hours on high, or 8 to 10 hours on low
Yield
Serves 8 to 10
Ingredients
Before You Begin
This recipe yields about 10 cups of sauce (enough to coat 2 pounds of pasta). Serve the ragu with grated Pecorino Romano cheese and chopped fresh basil.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel, onion, and garlic and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until mixture is uniformly colored, about 1 minute. Transfer vegetable mixture to slow cooker.
- Add sausage, crushed tomatoes, tomato sauce, wine, pepper, and salt to slow cooker and stir to combine. Cover and cook until sausage is cooked through and tender, 6 to 7 hours on high or 8 to 10 hours on low.
- Skim excess fat from surface of sauce with spoon. Using potato masher, mash sausage in slow cooker until uniformly broken into small pieces. Season with salt and pepper to taste. Serve. (Cooled sauce can be refrigerated for up to 3 days.)
- This sauce freezes beautifully for up to two months. To freeze it, let the sauce cool completely and then spoon it into a zipper-lock bag or an airtight storage container. You can reheat the sauce right from frozen in a saucepan or Dutch oven over medium-low heat (stirring frequently and taking care to not let it scorch) with a little extra water added.
freeze it
Time
6 to 7 hours on high, or 8 to 10 hours on lowYield
Serves 8 to 10Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
We wanted an easy, supersavory red sauce supper packed with the flavors of Italian sausage. To get there, we began by quickly sautéing some chopped fresh fennel (to complement the fennel seed in the sausage), onion, garlic, and tomato paste on the stove. Then we simply added that mixture to the slow cooker along with the superflavorful additions of raw hot Italian sausage, crushed tomatoes, tomato sauce, and red wine. After the ragu simmered away unattended all day, the flavors melded beautifully and the sausage was tender enough to break up with a potato masher.
Before You Begin
This recipe yields about 10 cups of sauce (enough to coat 2 pounds of pasta). Serve the ragu with grated Pecorino Romano cheese and chopped fresh basil.
Instructions
- Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add fennel, onion, and garlic and cook until softened, about 5 minutes. Add tomato paste and cook, stirring constantly, until mixture is uniformly colored, about 1 minute. Transfer vegetable mixture to slow cooker.
- Add sausage, crushed tomatoes, tomato sauce, wine, pepper, and salt to slow cooker and stir to combine. Cover and cook until sausage is cooked through and tender, 6 to 7 hours on high or 8 to 10 hours on low.
- Skim excess fat from surface of sauce with spoon. Using potato masher, mash sausage in slow cooker until uniformly broken into small pieces. Season with salt and pepper to taste. Serve. (Cooled sauce can be refrigerated for up to 3 days.)
- This sauce freezes beautifully for up to two months. To freeze it, let the sauce cool completely and then spoon it into a zipper-lock bag or an airtight storage container. You can reheat the sauce right from frozen in a saucepan or Dutch oven over medium-low heat (stirring frequently and taking care to not let it scorch) with a little extra water added.
freeze it
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