Ingredients for Ragu Spaghetti Sauce
1 tbsp olive oil
4 spicy turkey sausages
2 medium onions, finely chopped
4 carrots, trimmed, peeled and finely chopped
4 celery sticks, chopped
3 garlic cloves, finely chopped
6 sprigs rosemary, leaves picked and finely chopped
750g ground beef
2 x 400g cans whole tomatoes
1 pack basil, leaves picked, ½ package finely chopped (rest left for garnish)
2 tsp dried oregano
3 fresh bay leaves
2 tbsp tomato purée
1 chicken stock cube
1 habanero chilli, seeded and finely chopped
200 ml red wine
12 cherry tomatoes, sliced in half
How To Make This Ragu Spaghetti Sauce:
1. Put a large pot on medium heat and add approximately 1 tbsp olive oil. Add the sausage and fry for 10 mins.
2. Reduce the heat and add the onion, carrot, celery, garlic and rosemary and fry until the vegetables soften.
3. Increase the heat to medium-high, add the ground beef and cook while stirring until the meat has browned (3-4 mins).
4. Add the remainder of the ingredients and bring to a boil.
5. Pour the contents of the pot into the slower cooker, and let it cook down for at least four hours.
6. Make pasta, according to the instructions on the box, and serve with the ragu sauce.
Me, Ranting and Raving:
Two of the closest friends (aka fake, adult children) had birthdays last week. I like any excuse to throw a birthday party, so I had a bunch of friends over for a meal. There was approximately ten guests, which is on the larger side for me, so I needed to find easy dishes that I could bake easily for a lot of people. Enter this slow cooker ragu. I could do the prep work in the morning, throw everything into the slow cooker and let the flavours build while I baked bread, chopped veggies for salad (and made it to my favourite yoga class).
The slow cooker ragu was a hit with my guests, and despite making too much, almost all of it was eaten. The abundance of thyme gives the ragu a really homey feel, making it the true embodiment of comfort food. I plan to make this again throughout the fall, since it’s perfectly portable, making it easy to transport to work.
Did you make this ragu spaghetti sauce? How did it turn out? Did you make any substitutions?