Slow-Cooker Sausage Ragu w/ Red Peppers

Stuff You’ll Need

• 2 tablespoons extra-virgin olive oil
• 2 pounds hot or sweet Italian sausage, casings removed
• 2 onions, chopped fine
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons minced fresh oregano or 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 ½-inch pieces
• Salt and pepper
• Sugar (optional, to taste)
• Chopped fresh parsley (for serving)

Brown the Sausage

In a 12-inch skillet, heat 1 tablespoon oil over medium-high heat until just smoking.

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

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

Sauté the Aromatics

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

Cook over medium heat until the onions soften and lightly brown, about 5 to 7 minutes.

Deglaze with Wine

Stir in the wine, scraping up any browned bits.

Simmer until thickened, about 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 deep flavor: 8 to 10 hours on low or 5 to 7 hours on high.

Prepare the Bell Peppers

Skim excess fat from the surface of the sauce with a large spoon.

In a microwave-safe bowl, toss the bell peppers with the remaining 1 tablespoon oil.

Microwave, stirring occasionally, until tender, about 5 minutes.

Final Touches

Stir the bell peppers into the sauce.

Season with salt, pepper, and sugar to taste.

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

Slow-Cooker Sausage Ragu with Red Peppers

This sausage ragù is bold and hearty, with rich tomato flavor, tender red peppers, and the savory depth of browned Italian sausage. Red wine, garlic, and oregano bring warmth and complexity, balanced by a hint of sweetness.

Print Pin Rate

Prep Time: 20 minutes minutes

Cook Time: 8 hours hours

Total Time: 8 hours hours 20 minutes minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds hot or sweet Italian sausage casings removed
• 2 onions chopped fine
• 6 garlic cloves minced
• 2 tablespoons tomato paste
• 2 tablespoons minced fresh oregano or 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 ½-inch pieces
• Salt and pepper
• Sugar optional, to taste
• Chopped fresh parsley for serving

Instructions

• Brown sausage in oil; transfer to slow cooker.
• Sauté onions, garlic, tomato paste, oregano, and red pepper flakes; cook until softened.
• Deglaze with wine; simmer and add to slow cooker.
• Stir in crushed, diced, and pureed tomatoes. Cook 8–10 hours (low) or 5–7 hours (high).
• Microwave peppers until tender.
• Stir peppers into sauce; season with salt, pepper, and sugar.
• Add parsley before serving.