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    You are in: Home / Recipes / Spicy Sausage Ragu With Red Peppers Recipe
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    Spicy Sausage Ragu With Red Peppers

    Total Time:

    Prep Time:

    Cook Time:

    56 mins

    45 mins

    11 mins

    ratherbeswimmin''s Note:

    In ‘ Slow Cooker Revolution’ by ATK

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    Ingredients:

    Yield:

    cups

    Units: US | Metric

    Directions:

    1. 1
      Heat 1 T oil in a 12-inch skillet over med-high heat until just smoking.
    2. 2
      Add sausage and brown well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker.
    3. 3
      Pour off all but 2 T fat left in skillet.
    4. 4
      Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat left in skillet and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
    5. 5
      Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
    6. 6
      Stir crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
    7. 7
      Cover and cook until sauce is deeply flavored, 9-11 hours on LOW for 5-7 hours on HIGH.
    8. 8
      Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
    9. 9
      Microwave bell peppers with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes.
    10. 10
      Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes.
    11. 11
      Before serving, stir in parsley and season with salt and pepper to taste.

    Ratings & Reviews:

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    Nutritional Facts for Spicy Sausage Ragu With Red Peppers

    Serving Size: 1 (4100 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 365.6
     
    Calories from Fat 211
    57%
    Total Fat 23.5 g
    36%
    Saturated Fat 7.7 g
    38%
    Cholesterol 43.1 mg
    14%
    Sodium 1378.4 mg
    57%
    Total Carbohydrate 18.9 g
    6%
    Dietary Fiber 4.1 g
    16%
    Sugars 7.3 g
    29%
    Protein 17.7 g
    35%

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