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.
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.