This is the kind of recipe you want to come home to on a cold night. It’s loaded with Italian Sausage and ground beef which simmer all day in an herby tomato wine sauce. Served over a pile of pasta, it makes a filling one pot meal.
The sauce itself is gluten free and dairy free, loaded with carrots, celery, and mushrooms, and checks in at about 320 calories a serving. Pick a heart-healthy whole wheat or gluten free pasta to go with it, and you’ve got a hearty meal you can feel good about serving to your family. The Mr. went wild for this, and said he’d be fine if it made it onto our menu every single week. That, my friends, is high praise.
This recipe does require browning the meat before adding it to the crock pot, but other than that, it’s a throw it in and forget it recipe. I like to brown the meat and chop the vegetables the night before so I only have to spend 5 minutes in the morning getting everything ready to go. 
Italian Sausage Ragu
- Total Time: 25 minutes
- Yield: 8 servings 1x
- Diet: Omnivore
Description
Let your slow cooker do the work with this rich and deeply flavorful beef and Italian sausage ragu. Perfect for a cozy Sunday supper served over a bed of hearty pasta.
Ingredients
- 1 lb (454g) Italian Sausage (in a roll or links with casing removed)
- 1 lb (454g) ground beef
- 1 yellow onion (chopped)
- 28 ounce (794g) can diced tomatoes (undrained)
- 2 6 ounce (170g) cans tomato paste
- 1/2 cup (118ml) red wine
- 3 stalks celery (chopped fine)
- 4 carrots (peeled and sliced into rounds)
- 8 ounces (227g) sliced mushrooms
- 4 cloves garlic (minced)
- 1 teaspoon (5ml) thyme
- 1/2 teaspoon (2.5ml) oregano
- Salt and pepper
- 1 lb (454g) pasta of your choice
Instructions
- In a large skillet, cook the Italian sausage and ground beef over medium heat, breaking up the meat with a spatula, until beginning to brown.
- Add the chopped onion and cook until meat is no longer pink and onion is translucent.
- Drain any excess fat off the pan, then place the meat mixture in the slow cooker.
- Add the tomatoes, paste, wine, celery, carrots, mushrooms, garlic, thyme, and oregano to the slow cooker and stir everything together.
- Cover and cook on low for 6-8 hours.
- Taste and season with salt and pepper as needed.
- Serve with a hearty pasta, such as pappardelle or rotini.
Notes
- Browning the meat and onions beforehand adds depth of flavor before transferring to the slow cooker.
- Ensure you drain any excess fat after browning the meat mixture to prevent a greasy ragu.
- Cook on low for the specified 6-8 hours for the best flavor development, and season with salt and pepper to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: Approx. 1.5 cups ragu with pasta
- Calories: 600
- Sugar: 12
- Sodium: 1100
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 55
- Fiber: 8
- Protein: 35
- Cholesterol: 90
Frequently Asked Questions
Do I need to brown the sausage and ground beef before adding them to the slow cooker?
Yes, browning the sausage and ground beef before adding them to the slow cooker helps develop flavor and texture in the ragu.
What type of pasta pairs best with the Slow Cooker Sausage Ragu?
A heart-healthy whole wheat or gluten-free pasta works best with the Slow Cooker Sausage Ragu, as it complements the rich, herby sauce.
Can I use different vegetables in the ragu, or do I have to stick to carrots, celery, and mushrooms?
You can customize the vegetables to your liking, but keep in mind that carrots, celery, and mushrooms add a specific flavor and texture that complements the sauce.
