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Slow-Simmered Meat Ragu

 Slow-Simmered Meat Ragu
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, TX
10 ServingsPrep: 30 min. Cook: 6 hours


  • 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 Johnsonville® Mild Italian Sausage Links links, cut into 1-inch pieces
  • 1 medium onion, chopped
  • Hot cooked angel hair pasta


  • 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. Yield: 10 servings.

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Slow-Simmered Meat Ragu (continued)

Freeze option: 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.