After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. —Laurie LaClair, North Richland Hills, Texas
Slow-Simmered Meat Ragu
Can you freeze Slow-Simmered Meat Ragu?
Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.
Ingredients
- 1 jar (24 ounces) tomato basil pasta sauce
- 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
- 2 jars (6 ounces each) sliced mushrooms, drained
- 1 can (8 ounces) tomato sauce
- 1 jar (3-1/2 ounces) prepared pesto
- 1-1/2 pounds chicken tenderloins
- 1 medium sweet red pepper, chopped
- 1/2 cup chopped pepperoni
- 1/2 cup pitted ripe olives, halved
- 1 teaspoon dried oregano
- 1/2 teaspoon hot pepper sauce
- 1 pound Italian sausage links, cut into 1-inch pieces
- 1 medium onion, chopped
- Hot cooked angel hair pasta
Directions
- In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker.
- Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta.
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