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, 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
Reviews
I like the idea, but jarred pasta sauce and jarred pesto? No. Just no.
Very little "fresh" here. Canned tomatoes and canned tomato sauce are one thing. But jarred sauce and jarred mushrooms? I might change the title of the recipe to include the word "easy" so as to let readers know that much of this recipe is a "dump and go" recipe.
We loved this flavorful sauce. Thick like a stew, and we loved it over Spaghetti squash, sprinkled with some parmesan cheese.
Like the chunks of meat and not too heavy. Cut the chicken into large cubes so it would be about same size as sausage. Skipped the pepperoni. Only change to the recipe. Was plenty done 5 or 6 hours total. Rich flavor with the pesto think you would need more to serve 10 so good!
I would substitute Italian seasoned meatballs for the chicken tenderloins, but otherwise it sounds great! (This is just a personal opinion, but chicken doesn't go in spaghetti type dishes, to me.)
I really like the variety of meats in this dish, my family raved about it.
Very good and a nice change from the traditional hamburger or sausage sauce but it is more expensive to make.