Slow Cooker Sausage Ragu Recipe

Cooking Directions

• STEP 1.In a large skillet, heat olive oil over medium heat. Add the sausages and cook until browned on all sides.
• STEP 2.Transfer the sausages to a slow cooker. Add onions, garlic, crushed tomatoes, tomato paste, red wine, dried basil, dried oregano, salt, and pepper. Stir well to combine.
• STEP 3.Cover the slow cooker and cook on low heat for 6-8 hours or on high heat for 3-4 hours, until the sausages are cooked through and the flavors are well blended.
• STEP 4.Remove the sausages from the slow cooker and slice them into bite-sized pieces. Return the sliced sausages to the slow cooker and stir to combine with the sauce.
• STEP 5.Serve the sausage ragu over cooked pasta or polenta. Garnish with grated Parmesan cheese and fresh basil leaves, if desired.

Cooking Tips

• You can use any type of sausages you prefer, such as Italian sausage, spicy sausage, or chicken sausage.
• For a thicker sauce, you can add a tablespoon of tomato paste or cook the ragu uncovered for the last hour of cooking.
• Leftover sausage ragu can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.

Storage and Serving

• Store leftover sausage ragu in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the ragu in a saucepan over low heat, stirring occasionally.
• Serve the sausage ragu over cooked pasta or polenta, and garnish with grated Parmesan cheese and fresh basil leaves.