Slow-Simmered Meat Ragu
TOTAL TIME: Prep: 30 min. Cook: 6 hours
YIELD: 10 servings.
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
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
-
1.
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.
-
2.
Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta.
Nutrition Facts
1 cup: 341 calories, 20g fat (5g saturated fat), 64mg cholesterol, 1294mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 26g protein.
© 2024 RDA Enthusiast Brands, LLC