SLOW-SIMMERED MEAT RAGU

Slow-Simmered Meat Ragu image

After a day of simmering in the slow-cooker, this ragu is not your typical spaghetti sauce. It's almost like a stew, so feel free to skip the pasta. -Laurie LaClair, North Richland Hills, Texas

Provided by Taste of Home

Categories Dinner

Time 6h30m

Yield 10 servings.

Number Of Ingredients 14

Ingredients

1 jar (24 ounces) tomato basil pasta sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
2 jars (6 ounces each) sliced mushrooms, drained
1 can (8 ounces) tomato sauce
1 jar (3-1/2 ounces) prepared pesto
1-1/2 pounds chicken tenderloins
1 medium sweet red pepper, chopped
1/2 cup chopped pepperoni
1/2 cup pitted ripe olives, halved
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1 pound Italian sausage links, cut into 1-inch pieces
1 medium onion, chopped
Hot cooked angel hair pasta

Steps:

In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until sausage is no longer pink and onion is tender. Drain. Add to slow cooker., Cook, covered, on low 6-8 hours or until chicken is tender. Serve with pasta. Freeze option: Do not cook or add pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary. Proceed as directed.

Nutrition Facts : Calories 341 calories, Fat 20g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 1294mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 4g fiber), Protein 26g protein.