Slow Cooker Sausage Ragu Pasta (Rich And Tasty)

Are you in the mood for something savoury and filling but don’t have much time to cook? This slow-cooker sausage ragu pasta is the perfect solution! Rich sausages are simmered in a rich tomato sauce with onions, garlic, herbs and seasonings for a few hours until everything melts together into an irresistibly comforting stew. Add some pasta at the end, enjoy its creamy texture and voila – dinner is ready! This dish tastes amazing, even as leftovers – so let the slow cooker do the work for you.

Ragu with Sausage Meat

If you’re wondering where Ragu came from, here’s a little info for you! Ragu is a meat-based sauce that originates from Bologna, a city in Northern Italy. The term “ragu” is derived from the French word “ragout”, which means to awaken the appetite.

The traditional ragu recipe, known as Ragu alla Bolognese, is a slow-cooked sauce comprising finely chopped meat, vegetables, a base of mirepoix, and a small amount of tomato concentrate.

However, there are numerous regional variations of ragu across Italy, one of which includes the use of sausages. Sausage ragu is a hearty, flavorful twist on the classic dish, offering a rich depth of flavour that pairs perfectly with pasta. The slow cooking process allows the ingredients to meld together beautifully, creating a mouthwatering dish that’s sure to satisfy your palate.

Why You’ll Love This Recipe

Here are some reasons why you’ll love this recipe:

• Easy to prepare: This recipe requires minimal prep work. No need to brown the sausages! Chop the veggies, then let the slow cooker do its magic.
• Flavorful: The slow cooking process allows the flavours to meld together beautifully, creating a rich and hearty ragu.
• Versatile: This sausage ragu can be served over any type of pasta, making it a versatile dish to add to your repertoire.
• Perfect for batch cooking: This recipe is ideal for making in large quantities and freezing for later use. The easiest way to batch cook!
• Nutritious: The vegetables and lean protein make this a balanced, nutritious meal.

Ingredients for Crockpot Sausage Ragu

For 6 to 8 servings, you will need:

• 8 Sausages (Skins removed)
• 2 400g Chopped Tinned Tomatoes
• 2 tbsp Tomato Puree
• 2 Onions (Finely Diced)
• 4 Cloves of Garlic (Finely chopped)
• 1 Red Chilli (or ½ tsp Cayenne Pepper)
• 2 tsp Oregano
• 2 tsp Basil (Ground or fresh)
• ½ tsp Rosemary (Ground or fresh)
• 1 Bay Leaf (optional)
• ½ Thyme
• 1 tbsp Balsamic Vinegar
• 1 tbsp Honey
• 100 ml Red Wine (or Water)
• 200 ml Water (or more, depending on the type of pasta)
• 400 g Pasta

How to make sausage ragu with tagliatelle or fusilli

• Dice the onions very finely and add to the slow cooker. Remove the skins from the sausages, cut into chunks and add to the cooker.
• Add the tinned tomatoes, honey, balsamic, 100 ml wine (or water), garlic, chilli, oregano, basil, bay leaf, thyme and rosemary. Mix together.
• Cook on high for 3 hours, then add the pasta with 200ml to 300ml of water, depending on the type of pasta you use. Cook for another 45 – 60 minutes until the pasta is cooked and soaked up the water.
• Serve with grated cheese and garlic bread. Enjoy

Serving Suggestions

Here are some delightful side dish suggestions to serve with sausage ragu:

• Garlic Bread: A classic choice, garlic bread is perfect for mopping up the rich sauce.
• Green Salad: A fresh green salad with a light vinaigrette can provide a refreshing contrast to the hearty ragu.
• Roasted Vegetables: Seasonal vegetables, roasted until caramelized, can complement the savoury flavours of the ragu.
• Grilled Asparagus: This slightly charred and crispy side dish adds an extra dimension to your meal.
• Steamed Broccoli: Steamed broccoli with a sprinkle of sea salt and lemon juice offers a light, healthy side option.

Leftover Sausage Ragu

The best part of this dish is that leftovers taste even better! Store your leftovers in an airtight container and keep them in the fridge for up to 3 days or put it in foil containers and freeze them for up to 3 months for the days when you don’t feel like cooking!