Slow Cooker Italian Sausage, Beef, and Vegetable Ragu
To make this easy, I like to cook the meat the night before then just throw everything in the slow cooker in the morning. Prep is a breeze!
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Servings: -10
Calories: 644kcal
Ingredients
- 1 lb. Italian Sausage (in a roll or links with casing removed)
- 1 lb. ground beef
- 1 yellow onion (chopped)
- 28 oz diced tomatoes (undrained)
- 12 ounce tomato paste (2 small cans)
- 1/2 cup red wine
- 3 stalks celery (chopped fine)
- 4 carrots (peeled and sliced into rounds)
- 8 ounces sliced mushrooms
- 4 cloves garlic (minced)
- 1 teaspoon thyme
- 1/2 teaspoon oregano
- Salt and pepper
- 1 lb. pasta of your choice (I like something hearty like rigatoni or cavatappi)
Instructions
- In a large skillet, cook the Italian sausage and ground beef over medium heat, breaking up the meat with a spatula, until beginning to brown. Add the chopped onion and cook until meat is no longer pink and onion is translucent. Drain any excess fat off the pan, then place the meat mixture in the slow cooker.
- Add the tomatoes, paste, wine, celery, carrots, mushrooms, garlic, thyme, and oregano to the slow cooker and stir everything together. Cover and cook on low for 6-8 hours. Taste and season with salt and pepper as needed. Serve with a hearty pasta, such as pappardelle or rotini.
Notes
- Use any short cut pasta - whatever is in the pantry! These shapes will hold onto the chunky sauce perfectly.
Nutrition
Calories: 644kcal | Carbohydrates: 61g | Protein: 29g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 838mg | Potassium: 1316mg | Fiber: 6g | Sugar: 12g | Vitamin A: 5942IU | Vitamin C: 24mg | Calcium: 105mg | Iron: 5mg
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