Spicy Tuscan-Style Sausage Ragu (Slow Cooker Recipe)
Recipe adapted from "The Italian Slow Cooker" by Michelle Scicolone
Shared from the kitchen of OnceUponaPlate1.com by Mari
Recipe makes 10 cups
2 Tablespoons Olive Oil
1 pound sweet Italian Sausage, casings removed (may substitute some hot Italian Sausage for part of the sweet)
1 large red onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup dry red wine
1 -28 ounce can whole Italian tomatoes and juice
1 -28 ounce tomato puree
1 cup heavy cream
Heat the oil in a large skillet, add the sausage; breaking up into smaller pieces as you cook it to a light brown color. Add onion, cook until tender and translucent, add wine and scrap pan to loosen and release browned bits.
Pour mixture into slow cooker, add tomatoes, a pinch of salt, then cover and cook on low for 5 hours. Stir in cream and cook for 1 additional hour. Taste for seasonings and adjust. This ragu is best served on chunky, substantial cooked pasta such as rigatoni or rotelle.
There are so many fantastic slow cooker recipes in this book ~ I highly recommend it. It can be purchased from amazon.com:
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