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Sausage, Artichoke & Sun-Dried Tomato Ragu

This is a thick and hearty spaghetti sauce that's simple to prepare. Like all good spaghetti sauces, this one tastes even better the next day. If you prefer a little celery or bell pepper in your sauce, go ahead and throw them in. The results will still amaze. —Aysha Schurman, Ammon, Idaho
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    2 quarts


  • 1 pound bulk Italian sausage
  • 1/2 pound lean ground beef (90% lean)
  • 1 medium onion, finely chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup oil-packed sun-dried tomatoes, chopped
  • 2 cans (6 ounces each) Italian tomato paste
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 3 tablespoons minced fresh parsley
  • Hot cooked spaghetti
  • Grated Parmesan cheese, optional


  • In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, breaking into crumbles; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf.
  • Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan.
    Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.
Nutrition Facts
3/4 cup (calculated without spaghetti): 259 calories, 17g fat (5g saturated fat), 39mg cholesterol, 1535mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 11g protein.

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