Spicy Sausage Ragu With Red Peppers

Submitted by ratherbeswimmin

"In ‘ Slow Cooker Revolution’ by ATK"

 

• Ready In: 56mins
• Ingredients: 15
• Yields: 12 cups

ingredients

• 2 tablespoons extra-virgin olive oil
• 2 lbs hot Italian sausage, removed from its casing
• 2 onions, minced
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons minced fresh oregano (or 2 t. dried)
• 1 teaspoon red pepper flakes
• 1 cup dry red wine
• 1 (28 ounce) can crushed tomatoes
• 1 (28 ounce) can diced tomatoes, drained
• 1 (28 ounce) can tomato sauce
• 2 red bell peppers, stemmed, seeded, cut into 1/2-inch pieces
• 1⁄2 cup minced fresh parsley
• salt
• pepper

directions

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