Description
This hearty Sausage Ragu is a rich, flavorful Italian sauce made by slow-cooking spicy Italian pork sausage with tomatoes, herbs, and a touch of cream. Perfect for tossing with your favorite pasta, it offers a comforting and savory meal that develops deep flavor over several hours.
Ingredients
Scale
Sausage Ragu Ingredients
- 1½ lbs hot Italian pork sausage (casings removed)
- 2 Tbsp dried minced onion flakes
- 2 cloves garlic, minced
- ½ cup beef broth
- ½ tsp red pepper flakes
- 1 tsp dried oregano
- 1 (28-oz) can whole peeled tomatoes, chopped
- 1 (28-oz) can tomato puree
- Salt and pepper to taste
- 1 cup heavy cream
Instructions
- Cook Sausage: In a large skillet over medium-high heat, cook the hot Italian pork sausage until no longer pink, breaking it apart as it cooks. Drain any excess grease to prevent the sauce from becoming too oily.
- Add Garlic and Broth: Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the beef broth and use a wooden spoon to scrape up any browned bits from the bottom of the skillet, enhancing the flavor.
- Transfer to Slow Cooker and Add Ingredients: Transfer the cooked sausage and garlic mixture to a 6-quart slow cooker. Add the chopped whole peeled tomatoes, tomato puree, dried minced onion flakes, dried oregano, red pepper flakes, salt, and black pepper. Break up the whole tomatoes gently with a wooden spoon.
- Slow Cook: Cover the slow cooker and cook on LOW heat for 5 hours, allowing the flavors to develop and the sauce to thicken.
- Finish with Cream: Stir in the heavy cream, then continue cooking for an additional hour on LOW to meld the creaminess into the sauce.
- Season and Serve: Taste the sauce and adjust salt and pepper as desired. Toss the ragu with your favorite cooked pasta. Garnish with fresh basil and grated Parmesan cheese for an authentic Italian finish.
Notes
- Use casings removed from the sausage for easier breaking and better texture.
- San Marzano tomatoes are preferred for their sweet and rich flavor.
- For a milder sauce, reduce or omit the red pepper flakes.
- Can be made a day ahead; flavors improve when reheated.
- Serve with pasta shapes like pappardelle, rigatoni, or fettuccine for best pairing.
- Leftover ragu freezes well for up to 3 months.
