Tuscan Sausage Ragu
Serves: 4
Ewell Douglas
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
50
Sourness
40
mins
Prep time (avg)
6
Difficulty
Ingredients:
2 tbsps
Olive Oil1 large
Red Onion (diced)2 ribs
Celery (diced)3 cloves
Garlic (minced)1 cup
Red Wine (dry)790 g
Tomato Sauce (can)1 cup
Heavy CreamDirections:
1
Heat the olive oil in a large skillet over medium heat
2
Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes
3
Break the meat up into crumbles as it cooks
4
Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes
5
Pour the mixture into a slow cooker
6
Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet
7
Pour the wine into the slow cooker
8
Add the diced tomatoes, tomato sauce, and salt to taste
9
Mix well
10
Cover the slow cooker, set to Low, and cook for 5 hours
11
Pour in the cream, stir, cover, and cook for 1 more hour
12
Adjust salt again if necessary, and serve