Ingredients

• 3 tablespoons extra-virgin olive oil
• 2 1/4 pounds hot or sweet Italian sausage, casings removed
• 2 onions, finely chopped
• 2 teaspoons garlic powder
• 2 tablespoons tomato paste
• 1 1/2 teaspoons dried oregano
• 1 teaspoon red pepper flakes
• 1 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can diced tomatoes, drained
• 1 (28-ounce) can tomato puree
• 2 red bell peppers, stemmed, seeded, and cut into 1/2-inch pieces
• Salt and pepper to taste
• Optional: Sugar to taste
• Fresh parsley, chopped (for serving)

Brown the Sausage

In a 12-inch skillet, warm 1 tablespoon of olive oil over medium-high heat until it’s nearly smoking.

Add the sausage, breaking it up with a wooden spoon, and cook until browned, about 5 minutes.

Using a slotted spoon, transfer the sausage to your slow cooker.

Sauté the Aromatics

In the same skillet, add the onions, garlic powder, tomato paste, oregano, and red pepper flakes to the remaining fat.

Cook over medium heat until the onions are softened and lightly browned, about 5-7 minutes.

Deglaze with Wine

Stir in the wine, scraping up any browned bits from the bottom of the skillet.

Let it simmer until it thickens, roughly 5 minutes, then transfer the mixture to the slow cooker.

Add Tomatoes and Cook

Stir in the crushed tomatoes, diced tomatoes, and tomato puree.

Cover and cook until the sauce develops a deep flavor: 8-10 hours on low or 5-7 hours on high.

Prepare the Bell Peppers

Skim off any excess fat from the surface of the sauce using a large spoon.

In a microwave-safe bowl, toss the bell peppers with the remaining 2 tablespoons of olive oil.

Microwave, stirring occasionally, until the peppers are tender, approximately 5 minutes.

Final Touches

Stir the bell peppers into the sauce.

Season with salt, pepper, and sugar (if using) to taste.

Before serving, mix in 2 tablespoons of parsley for every 6 cups of sauce.

Print Pin

Slow Cooker Sausage Ragu with Red Peppers

Slow-Cooker Sausage Ragu with Red Peppers is a rich blend of savory sausage, aromatic oregano, and the subtle sweetness of tomatoes and red peppers, enhanced with a touch of red wine.

Prep Time 15 minutes mins

Cook Time 5 hours hrs

Resting Time 5 minutes mins

Total Time 5 hours hrs 15 minutes mins

Ingredients

• ▢ 3 tablespoons extra-virgin olive oil
• ▢ 2 1/4 pounds hot or sweet Italian sausage casings removed
• ▢ 2 onions finely chopped
• ▢ 2 teaspoons garlic powder
• ▢ 2 tablespoons tomato paste
• ▢ 1 1/2 teaspoons dried oregano
• ▢ 1 teaspoon red pepper flakes
• ▢ 1 cup dry red wine
• ▢ 1 28-ounce can crushed tomatoes
• ▢ 1 28-ounce can diced tomatoes, drained
• ▢ 1 28-ounce can tomato puree
• ▢ 2 red bell peppers stemmed, seeded, and cut into 1/2-inch pieces
• ▢ Salt and pepper to taste
• ▢ Optional: Sugar to taste
• ▢ Fresh parsley chopped (for serving)

Instructions

• Heat 1 tablespoon oil over medium-high in a 12-inch skillet.
• Cook sausage, breaking it up, until browned, about 5 minutes.
• Transfer sausage to slow cooker.
• Add onions, garlic, tomato paste, oregano, and red pepper flakes to skillet.
• Cook over medium until onions soften and brown, 5-7 minutes.
• Stir in wine, scraping up browned bits.
• Simmer until thickened, about 5 minutes.
• Transfer mixture to slow cooker.
• Add crushed tomatoes, diced tomatoes, and tomato puree to slow cooker.
• Cook 8-10 hours on low or 5-7 hours on high.
• Skim excess fat from sauce.
• Toss bell peppers with 1 tablespoon oil in a microwave-safe bowl.
• Microwave, stirring occasionally, until tender, about 5 minutes.
• Stir bell peppers into sauce.
• Season with salt, pepper, and sugar to taste.
• Stir in 2 tablespoons parsley for every 6 cups of sauce before serving.