{"id":28736,"date":"2024-01-11T18:25:59","date_gmt":"2024-01-11T18:25:59","guid":{"rendered":"https:\/\/www.myfussyeater.com\/?p=28736"},"modified":"2024-01-12T11:34:45","modified_gmt":"2024-01-12T11:34:45","slug":"slow-cooker-sausage-ragu","status":"publish","type":"post","link":"https:\/\/www.myfussyeater.com\/slow-cooker-sausage-ragu\/","title":{"rendered":"Slow Cooker Sausage Ragu"},"content":{"rendered":"\n
<\/p>\n\n\n\n<\/a><\/figure>\n\n\n\nSo simple and delicious, this Sausage Ragu is made in Slow Cooker, even the pasta cooks in there. Perfect for a tasty mid week family meal<\/em><\/strong><\/p>\n\n\n\n<\/figure>\n\n\n\nYou can’t beat slow cooker recipes<\/a><\/strong> for a simple mid week meal. Chuck everything in, come back a few hours later and you have a delicious dinner ready to serve up.<\/p>\n\n\n\nIt recipe couldn’t be any easier as even the pasta gets cooked in the slow cooker. Minimal effort and minimal washing up too!<\/p>\n\n\n\n<\/div><\/div>\n\n\n\n<\/figure>\n\n\n\nThe first step is to de-skin the sausages. I run a kitchen scissors along the length of the sausage which makes it really to just peel the skin off.<\/p>\n\n\n\nAdd the sausages to the slow cooker along with onion, garlic, carrot, celery and red pepper.<\/p>\n\n\n\nTo make the sauce add in a tin of chopped tomatoes, a beef stock pot, water, tomato puree and dried oregano. <\/p>\n\n\n\n<\/figure>\n\n\n\nMix all the ingredients well and break up the sausages.<\/p>\n\n\n\nCook on high for 3.4 hour or on low for 5 hours.<\/p>\n\n\n\n<\/figure>\n\n\n\nAdd in the dried pasta. I used rigatoni but any pasta shapes is absolutely fine.<\/p>\n\n\n\nStir well and then cook on high for 45 minutes.<\/p>\n\n\n\nCheck the pasta a couple of times whilst it is cooking. If the sauce is looking a little dry you can add some extra water.<\/p>\n\n\n\nAlso give it a couple of stirs.<\/p>\n\n\n\n<\/figure>\n\n\n\nTop with grated parmesan and fresh basil and it’s ready to serve up.<\/p>\n\n\n\n<\/figure>\n\n\n\nIngredient Substitutions<\/strong><\/h2>\n\n\n\nSausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
So simple and delicious, this Sausage Ragu is made in Slow Cooker, even the pasta cooks in there. Perfect for a tasty mid week family meal<\/em><\/strong><\/p>\n\n\n\n<\/figure>\n\n\n\nYou can’t beat slow cooker recipes<\/a><\/strong> for a simple mid week meal. Chuck everything in, come back a few hours later and you have a delicious dinner ready to serve up.<\/p>\n\n\n\nIt recipe couldn’t be any easier as even the pasta gets cooked in the slow cooker. Minimal effort and minimal washing up too!<\/p>\n\n\n\n<\/div><\/div>\n\n\n\n<\/figure>\n\n\n\nThe first step is to de-skin the sausages. I run a kitchen scissors along the length of the sausage which makes it really to just peel the skin off.<\/p>\n\n\n\nAdd the sausages to the slow cooker along with onion, garlic, carrot, celery and red pepper.<\/p>\n\n\n\nTo make the sauce add in a tin of chopped tomatoes, a beef stock pot, water, tomato puree and dried oregano. <\/p>\n\n\n\n<\/figure>\n\n\n\nMix all the ingredients well and break up the sausages.<\/p>\n\n\n\nCook on high for 3.4 hour or on low for 5 hours.<\/p>\n\n\n\n<\/figure>\n\n\n\nAdd in the dried pasta. I used rigatoni but any pasta shapes is absolutely fine.<\/p>\n\n\n\nStir well and then cook on high for 45 minutes.<\/p>\n\n\n\nCheck the pasta a couple of times whilst it is cooking. If the sauce is looking a little dry you can add some extra water.<\/p>\n\n\n\nAlso give it a couple of stirs.<\/p>\n\n\n\n<\/figure>\n\n\n\nTop with grated parmesan and fresh basil and it’s ready to serve up.<\/p>\n\n\n\n<\/figure>\n\n\n\nIngredient Substitutions<\/strong><\/h2>\n\n\n\nSausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
You can’t beat slow cooker recipes<\/a><\/strong> for a simple mid week meal. Chuck everything in, come back a few hours later and you have a delicious dinner ready to serve up.<\/p>\n\n\n\nIt recipe couldn’t be any easier as even the pasta gets cooked in the slow cooker. Minimal effort and minimal washing up too!<\/p>\n\n\n\n<\/div><\/div>\n\n\n\n<\/figure>\n\n\n\nThe first step is to de-skin the sausages. I run a kitchen scissors along the length of the sausage which makes it really to just peel the skin off.<\/p>\n\n\n\nAdd the sausages to the slow cooker along with onion, garlic, carrot, celery and red pepper.<\/p>\n\n\n\nTo make the sauce add in a tin of chopped tomatoes, a beef stock pot, water, tomato puree and dried oregano. <\/p>\n\n\n\n<\/figure>\n\n\n\nMix all the ingredients well and break up the sausages.<\/p>\n\n\n\nCook on high for 3.4 hour or on low for 5 hours.<\/p>\n\n\n\n<\/figure>\n\n\n\nAdd in the dried pasta. I used rigatoni but any pasta shapes is absolutely fine.<\/p>\n\n\n\nStir well and then cook on high for 45 minutes.<\/p>\n\n\n\nCheck the pasta a couple of times whilst it is cooking. If the sauce is looking a little dry you can add some extra water.<\/p>\n\n\n\nAlso give it a couple of stirs.<\/p>\n\n\n\n<\/figure>\n\n\n\nTop with grated parmesan and fresh basil and it’s ready to serve up.<\/p>\n\n\n\n<\/figure>\n\n\n\nIngredient Substitutions<\/strong><\/h2>\n\n\n\nSausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
It recipe couldn’t be any easier as even the pasta gets cooked in the slow cooker. Minimal effort and minimal washing up too!<\/p>\n\n\n\n
The first step is to de-skin the sausages. I run a kitchen scissors along the length of the sausage which makes it really to just peel the skin off.<\/p>\n\n\n\n
Add the sausages to the slow cooker along with onion, garlic, carrot, celery and red pepper.<\/p>\n\n\n\n
To make the sauce add in a tin of chopped tomatoes, a beef stock pot, water, tomato puree and dried oregano. <\/p>\n\n\n\n<\/figure>\n\n\n\nMix all the ingredients well and break up the sausages.<\/p>\n\n\n\nCook on high for 3.4 hour or on low for 5 hours.<\/p>\n\n\n\n<\/figure>\n\n\n\nAdd in the dried pasta. I used rigatoni but any pasta shapes is absolutely fine.<\/p>\n\n\n\nStir well and then cook on high for 45 minutes.<\/p>\n\n\n\nCheck the pasta a couple of times whilst it is cooking. If the sauce is looking a little dry you can add some extra water.<\/p>\n\n\n\nAlso give it a couple of stirs.<\/p>\n\n\n\n<\/figure>\n\n\n\nTop with grated parmesan and fresh basil and it’s ready to serve up.<\/p>\n\n\n\n<\/figure>\n\n\n\nIngredient Substitutions<\/strong><\/h2>\n\n\n\nSausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
Mix all the ingredients well and break up the sausages.<\/p>\n\n\n\n
Cook on high for 3.4 hour or on low for 5 hours.<\/p>\n\n\n\n<\/figure>\n\n\n\nAdd in the dried pasta. I used rigatoni but any pasta shapes is absolutely fine.<\/p>\n\n\n\nStir well and then cook on high for 45 minutes.<\/p>\n\n\n\nCheck the pasta a couple of times whilst it is cooking. If the sauce is looking a little dry you can add some extra water.<\/p>\n\n\n\nAlso give it a couple of stirs.<\/p>\n\n\n\n<\/figure>\n\n\n\nTop with grated parmesan and fresh basil and it’s ready to serve up.<\/p>\n\n\n\n<\/figure>\n\n\n\nIngredient Substitutions<\/strong><\/h2>\n\n\n\nSausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
Add in the dried pasta. I used rigatoni but any pasta shapes is absolutely fine.<\/p>\n\n\n\n
Stir well and then cook on high for 45 minutes.<\/p>\n\n\n\n
Check the pasta a couple of times whilst it is cooking. If the sauce is looking a little dry you can add some extra water.<\/p>\n\n\n\n
Also give it a couple of stirs.<\/p>\n\n\n\n<\/figure>\n\n\n\nTop with grated parmesan and fresh basil and it’s ready to serve up.<\/p>\n\n\n\n<\/figure>\n\n\n\nIngredient Substitutions<\/strong><\/h2>\n\n\n\nSausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
Top with grated parmesan and fresh basil and it’s ready to serve up.<\/p>\n\n\n\n<\/figure>\n\n\n\nIngredient Substitutions<\/strong><\/h2>\n\n\n\nSausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
Sausages<\/strong> – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.<\/p>\n\n\n\nVeggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
Veggies<\/strong> – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.<\/p>\n\n\n\nParmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n
Parmesan<\/strong> – The parmesan can be swapped for grated cheddar or left out completely.<\/p>\n\n\n\n<\/figure>\n\n\n<\/div>\r\n