Tuscan Sausage Ragu

Tuscan Sausage Ragu

30
TerryWilson 10

"A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta."

Ingredients 6 h 35 m {{adjustedServings}} servings 370 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 18%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 11.8g
  • 4%
  • Protein:
  • 14.8 g
  • 30%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 1226 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
  2. Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.
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Reviews 30

  1. 46 Ratings

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vogue
10/7/2010

Great recipe. I sauted 1 green pepper (instead of the celery) and 1 bag fresh white mushrooms. Aslo added some red pepper flakes for a little extra kick. Served over spaghetti. Very good!

Sarah Jo
5/24/2011

I added a little more minced garlic and a cup or so of chopped baby bella mushrooms and a teaspoon each of basil and oregano. FAH-REAKING AMAZING. One of the best things I've eaten in a long time. I wonder if I could use a cheap cut of meat (like a combo of sausage and stew meat?) and have it come out tender and awesome, even though I cheaped out. I bet I could. NOTE: I apparently did not read the recipe all the way through and I made this on the stovetop. I browned my meat, then the vegetables, combined them and added the rest of the ingredients excluding the cream. I cooked this, covered and vented, for about an hour and a half, then added the cream. Even though I did not follow the recipe exact (I was far too distracted and busy for that today, to be honest), this still turned out spectacularly. Even my kids slurped it up! I'm SO making this again. And again. ;)

HAESCHLIMAN
2/7/2011

This was so yummy and i made it for a friend who apologized in advanced for her 5 year old son who doesn't eat anything. He ended up having seconds and she was so surprised!!