Ingredients
- 1 large onion, finely chopped (1 cup)
- 1 medium carrot, peeled and chopped (1/2 cup)
- 1 large celery stalk, diced (1/3 cup)
- 3/4 pound ground sirloin beef (90% lean)
- 1 link Italian spicy or sweet chicken sausage (2.9 oz), removed from casing
- 28-ounce can crushed tomatoes (Tuttorosso recommended)
- 2 bay leaves
- Parmesan rind (optional)
- 3/4 teaspoon kosher salt
Instructions
- In a large skillet over high heat, brown the beef and sausage, seasoning with 3/4 teaspoon salt. Break the meat into smaller pieces with a spoon, cooking until browned and fully cooked, about 4 to 5 minutes. Transfer to the slow cooker.
- Add 2 teaspoons of olive oil to the skillet. Add the chopped onion, celery, and carrot. Sauté over medium-low heat for 3 to 4 minutes, until softened. Transfer to the slow cooker.
- Add the crushed tomatoes, bay leaves, and Parmesan rind (if using) to the slow cooker. Cover and cook on low for 4 to 6 hours. Note: Do not cook longer, as the sauce may burn.
- Once the ragu is ready, discard the bay leaves and Parmesan rind. Serve over pasta or pappardelle and enjoy!
Notes
- If you prefer a richer flavor, cook the ragu for the full 6 hours.
- For a thicker sauce, mash some of the vegetables after cooking.
- This ragu pairs wonderfully with garlic bread or a side salad.
- For a slightly spicier version, use spicy Italian sausage.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 serving
- Calories: 176 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 40mg
