Beef Ragu in the slow cooker, made with lean ground beef, sausage, onions, carrots, and celery is perfect over pappardelle or your favorite pasta.
Ingredients
- 1 large onion, finely chopped 1 cup
- 1 medium carrot, peeled and chopped 1/2 cup
- 1 large celery, diced 1/3 cup
- 3/4 pound ground sirloin beef, 90% lean
- 1 link Italian spicy or sweet chicken sausage, 2.9 oz, removed from casing
- 28 ounce can crushed tomatoes, I swear by Tuttorosso
- 2 bay leaves
- Parmesan rind, optional
- 3/4 teaspoons kosher salt
Directions
- In a large skillet over high heat, brown the beef and sausage and season with 3/4 teaspoon salt. Brown the meat, breaking it into smaller pieces with your spoon until cooked through, 4 to 5 minutes. Transfer to the slow cooker.
- Add 2 teaspoons olive oil to the skillet. Add onions, celery and carrots and sauté on medium-low for about 3 to 4 minutes, until soft. Transfer to the slow cooker, add the crushed tomatoes, bay leaves, and Parmesan rind if using, cover and cook low 4 to 6 hours. (Any longer, the sauce will burn.)
- When the meat sauce is ready, discard bay leaves and rind and serve.
