Spicy Sausage Ragu with Red Peppers

In this week's episode of Crock-Pot Sunday...we go with a sauce instead of a large piece of meat.  I still need to share the recipe for the Sunday Italian Meat Gravy, and I hope this weekend's snow will keep me in home so I can share some more recipes.  But that recipe is so delightful that when the multiple meat items for it are on sale I stock up and freeze them in the portions for this sauce.  This is why I had 2 pounds of Hot Italian Sausage in my freezer.  So this meal choice was great because I had most of the items on hand (sausage and a variety of canned tomato products)  I always stock up on these items when various grocery stores have sales or I buy them at BJ's as well.  Of course this recipe is from my Crock-Pot bible Slow Cooker Revolution

All items on hand with the exception of the fresh peppers

Spicy Sausage Ragu with Red Peppers


Printable Recipe

Makes 12 cups

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 pounds hot Italian sausage, removed from its casing
• 2 onions, minced
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons minced fresh oregano or 2 teaspoon dried
• 1 teaspoon red pepper flakes
• 1 cup dry red wine
• 1 (28 oz) can crushed tomatoes
• 1 (28 oz) can diced tomatoes
• 1 (28 oz) can tomato sauce
• 2 red bell peppers, stemmed, seeded and cut into 1/2 pieces
• 1/2 cup minced fresh parsely
• Salt & Pepper

Directions

Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Add sausage and brown well, breaking up large pieces with a wooden spoon, about 5 minutes; transfer to slow cooker

Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat in skillet and cook over medium-high heat until onions are softened and lightly browned, 8-10 minutes. Stir in wine, scraping up brown bits and simmer until thickened, about 5 minutes

Stir crushed tomatoes, diced tomatoes, and tomato sauce into the slow cooker. Cover and cook until the sauce is deeply flavored. 9 to 11 hours on low; 5 to 7 hours on high.

Let sauce settle for 5 minutes, then remove fat from surface using a large spoon. Microwave bell peppers with remaining tablespoon of oil in bowl, stirring occasionally, until tender, about 5 minutes. Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes. Before serving, stir in parsley and season with salt and pepper to taste.

We had this for dinner one night and then packed up 4 portions for 2 lunches later in the week and the rest has been frozen 4 portions at a time - my guess is you'll see this in a meal plan in the near future since it was a huge hit with Hubs.