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
You can’t beat slow cooker recipes 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.
It recipe couldn’t be any easier as even the pasta gets cooked in the slow cooker. Minimal effort and minimal washing up too!
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.
Add the sausages to the slow cooker along with onion, garlic, carrot, celery and red pepper.
To make the sauce add in a tin of chopped tomatoes, a beef stock pot, water, tomato puree and dried oregano.
Mix all the ingredients well and break up the sausages.
Cook on high for 3.4 hour or on low for 5 hours.
Add in the dried pasta. I used rigatoni but any pasta shapes is absolutely fine.
Stir well and then cook on high for 45 minutes.
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.
Also give it a couple of stirs.
Top with grated parmesan and fresh basil and it’s ready to serve up.
Ingredient Substitutions
Sausages – I used chicken sausages in this recipe but pork, beef or veggie sausages will work too.
Veggies – Feel free to swap the veggies for others. Finely diced courgette or mushrooms would be perfect.
Parmesan – The parmesan can be swapped for grated cheddar or left out completely.
If you liked this recipe you may also enjoy my Slow Cooker Spaghetti Meatballs with Hidden Veg
Slow Cooker Sausage Ragu
Prep Time: 5 minutes- Cook Time: 4 hours 15 minutes
- Total Time: 4 hours 20 minutes
Yield: 4 1x
Category: Slow Cooker
Method: Slow Cooker
Cuisine: Pasta
Print Recipe
Pin RecipeDescription
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
Ingredients
- 400g sausages
- 1 onion, diced
- 2 cloves garlic, diced
- 1 carrot, diced
- 1 celery stick, diced
- 1 red pepper, diced
- 1 tin chopped tomatoes
- 1 beef stock pot
- 350ml water
- 1 tbsp tomato puree
- 1 tsp dried oregano
- 300g pasta
- 20g grated parmesan
- fresh basil
Instructions
- Remove the skins from the sausages.
- Add all the ingredients except the pasta and parmesan to a slow cooker and stir.
- Cook on high for 3.5 hour or low for 5 hours.
- Add the pasta, stir well and cook on high for 45 minutes.
- Check the pasta a couple of times. If the sauce seems a little dry, add more water. Stir a couple of times too.
- Top with grated parmesan and basil leaves and serve immediately.
Notes
Leftovers can be kept in the fridge and reheated in the microwave or on the hob until piping hot. You may need to add a little water if the sauce has dried out.
Vicki says
Making this today! If I don’t add the pasta, can the sausage ragu be frozen and if so, for how long, please?
Vicky says
Sadly cant be frozen, but Leftovers can be kept in the fridge and reheated in the microwave or on the hob until piping hot. You may need to add a little water if the sauce has dried out.
SS says
Comfort food 😊 kids loved it.
★★★★★
Vicky says
We all need good comfort food from time to time. Glad you all enjoyed it. And thanks for your feedback.
Kay says
Simple and very delicious, and the added bonus is minimal washing up!!
Thank you for sharing this recipe xx
★★★★★