Slow-Simmered Meat Ragu

Total Time Prep: 30 min. Cook: 6 hours

Yield 10 servings

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

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

Directions

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.

Nutrition Facts

1 cup: 341 calories, 20g fat (5g saturated fat), 64mg cholesterol, 1294mg sodium, 18g carbohydrate (10g sugars, 4g fiber), 26g protein.

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

Recipe Creator