Slow Cooked Ragu

Slow Cooked Ragu
Slow Cooked Ragu

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    ounces pancetta, chopped

  • 1

    pound ground sirloin (90% lean)

  • 12

    ounces lean ground pork

  • 1

    (4-ounce) hot turkey Italian sausage link, casing removed

  • 1

    tablespoon canola oil

  • 1 1/3

    cups diced onion

  • 2/3

    cup diced carrot

  • 2/3

    cup diced celery

  • 1/4

    cup unsalted tomato paste

  • 2

    tablespoons minced fresh garlic

  • 1/2

    cup dry white wine

  • 2

    cups unsalted chicken stock (such as Swanson)

  • 1

    (15-ounce) can unsalted crushed tomatoes

  • 1

    teaspoon salt, divided

  • 1

    teaspoon freshly ground black pepper

  • 1

    bay lea

Directions

1. Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally. Add sirloin; cook 3 minutes or until browned, stirring to crumble. Place sirloin mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble. Add pork mixture to slow cooker. 2. Return skillet to medium-high heat. Add oil; swirl to coat. Add onion, carrot, and celery; sauté 4 minutes. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in remaining 1/4 teaspoon salt.

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