Tuscan Sausage Ragu Recipe - Allrecipes.com
Tuscan Sausage Ragu Recipe
  • READY IN 6+ hrs

Tuscan Sausage Ragu

Recipe by  

"A thick, rich meat sauce excellent with rigatoni, rotelle or any other thick pasta."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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Directions

  1. Heat the olive oil in a large skillet over medium heat. Cook and stir the sweet and hot Italian sausage until browned, about 10 minutes. Break the meat up into crumbles as it cooks. Stir in the onion, celery, and garlic; cook and stir until the onion is translucent, about 8 more minutes. Pour the mixture into a slow cooker. Pour red wine into the skillet, and stir to dissolve the brown flavor bits from the bottom of the skillet. Pour the wine into the slow cooker. Add the diced tomatoes, tomato sauce, and salt to taste. Mix well.
  2. Cover the slow cooker, set to Low, and cook for 5 hours. Pour in the cream, stir, cover, and cook for 1 more hour. Adjust salt again if necessary, and serve.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 6 hrs 15 mins
  • READY IN 6 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 2010

Great recipe. I sauted 1 green pepper (instead of the celery) and 1 bag fresh white mushrooms. Aslo added some red pepper flakes for a little extra kick. Served over spaghetti. Very good!

 
Most Helpful Critical Review
Oct 18, 2011

No comment negative or positive from the peanut factory!

 

44 Ratings

May 24, 2011

I added a little more minced garlic and a cup or so of chopped baby bella mushrooms and a teaspoon each of basil and oregano. FAH-REAKING AMAZING. One of the best things I've eaten in a long time. I wonder if I could use a cheap cut of meat (like a combo of sausage and stew meat?) and have it come out tender and awesome, even though I cheaped out. I bet I could. NOTE: I apparently did not read the recipe all the way through and I made this on the stovetop. I browned my meat, then the vegetables, combined them and added the rest of the ingredients excluding the cream. I cooked this, covered and vented, for about an hour and a half, then added the cream. Even though I did not follow the recipe exact (I was far too distracted and busy for that today, to be honest), this still turned out spectacularly. Even my kids slurped it up! I'm SO making this again. And again. ;)

 
Feb 07, 2011

This was so yummy and i made it for a friend who apologized in advanced for her 5 year old son who doesn't eat anything. He ended up having seconds and she was so surprised!!

 
Mar 31, 2011

My first attempt with the slow cooker and it was so delicious and easy! I did half the sausage and added more veggies like carrots and mushrooms and served it over spaghetti. So yummy!

 
Mar 23, 2011

This recipe is very good. I made it on the stove since I did not have enough time to cook it all day in a crock pot. It was still very tasty and my kids really like it too. I did add garlic salt. I might add a few red pepper flakes next time. We really liked this one.

 
Feb 24, 2011

Wonderful! Very tasty!

 
Jan 20, 2012

This recipe is simply brilliant on a number of levels. I made it exactly as written...questioned why it needed to slow cook since everything WAS cooked before it went into the slow cooker for 5 hours...the taste difference from the start to the finish was incredible...mellowed out considerably. But when you add the cream at the end...oh my. I could really get hooked on this recipe...going to double the batch next time so we have plenty to freeze!

 

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Nutrition

  • Calories
  • 370 kcal
  • 18%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 28.3 g
  • 44%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 14.8 g
  • 30%
  • Sodium
  • 1265 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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