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slow cooker ragu with red peppers

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.
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Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 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.