Slow Cooker Italian Sausage Ragu And Bucatini Pasta
The valentine's day is approaching. Here's a meal for two!
Ingredients
| Onions | 1/4 Cup (4 tbs) , diced | |
| Italian sausage | 1 1/2 Pound (Pork or Turkey, Hot or Mild, casings removed) | |
| Green bell pepper | 1/4 Cup (4 tbs) , diced | |
| Celery | 1/4 Cup (4 tbs) , diced | |
| Carrots | 1/4 Cup (4 tbs) , shredded | |
| Crimini mushrooms | 1/4 Cup (4 tbs) , diced | |
| Garlic | 2 Clove (10 gm) , finely diced | |
| Bay leaf | 1 | |
| Basil | 1/4 , chopped | |
| Dried oregano | 1 1/2 Teaspoon | |
| Dried thyme | 1 Teaspoon | |
| Black pepper | 1 Teaspoon | |
| Salt | To Taste | |
| Grand diamond all purpose seasoning | 1 Teaspoon | |
| Tomato sauce | 29 Ounce | |
| Diced tomatoes | 15 Ounce | |
| Tomato paste | 6 Ounce | |
| Honey | 1 1/2 Tablespoon | |
| Bucatini pasta | 1 Pound (dry) | |
| Fresh parmesan cheese | To Taste |
Directions
GETTING READY:
1. Wash, prepare, and chop all of the ingredients. Once the casings are removed from the sausage, break them up into smaller pieces.
MAKING:
2. Place all of the ingredients, except the pasta, into the slow cooker. Stir.
3. Cook the sauce on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours.
4. Once the sauce is done, bring a large pot of water to a boil. Add 2 to 3 tablespoons of salt to the boiling water. Boil the pasta for the recommended cooking time.
5. Once done, drain the pasta, do not rinse. (Tip: Add 1 or 2 tablespoons of olive oil (or oil of your choice) or 2 to 3 tablespoons of the sauce to the pasta to keep it from sticking while you prepare the side dishes, if any.)
SERVING:
6. Ladle the desired amount of sauce over the desired amount of pasta. Garnish with parmesan cheese and fresh basil. Serve hot.
Recipe Summary
Nutrition Facts
Serving size
Calories 2294Calories from Fat 959
% Daily Value*
Total Fat 105 g161.5%
Saturated Fat 36 g180%
Trans Fat 0 g
Cholesterol
Sodium 2518 mg104.92%
Total Carbohydrates 255 g85%
Dietary Fiber 24 g96%
Sugars 57 g
Protein 95 g190%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
