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
Units
Scale
- 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