Slow-Cooker Ragu
Prep Time: 30 minutes
Total Time: 6 hours
Servings: 10
Total Time: 6 hours
Servings: 10
Ingredients:
1 jar tomato basil pasta sauce(24 oz)
1 can Italian diced tomatoes (14.5 oz), undrained
2 jars sliced mushrooms (6 oz each), drained
1 can tomato sauce (8 oz)
1 jar pesto (3.5 oz)
1.5 pounds chicken tenderloins
1 medium sweet red pepper, chopped
1/2 cup chopped pepperoni
1/2 cup black olives, halved
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1 pound Italian sausage links, cut into 1" pieces
1 medium onion, chopped
Hot cooked pasta
1 jar tomato basil pasta sauce(24 oz)
1 can Italian diced tomatoes (14.5 oz), undrained
2 jars sliced mushrooms (6 oz each), drained
1 can tomato sauce (8 oz)
1 jar pesto (3.5 oz)
1.5 pounds chicken tenderloins
1 medium sweet red pepper, chopped
1/2 cup chopped pepperoni
1/2 cup black olives, halved
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1 pound Italian sausage links, cut into 1" pieces
1 medium onion, chopped
Hot cooked pasta
Directions:
In a 5 or 6 qt. slow cooker, combine the first 11 ingredients.
Heat a fry pan over medium heat.
Add sausage and onion; cook then stir until sausage is no longer pink and onion is tender. Drain.
Add to slow cooker.
Cook, covered, on low 6 to 8 hours and serve with pasta.
In a 5 or 6 qt. slow cooker, combine the first 11 ingredients.
Heat a fry pan over medium heat.
Add sausage and onion; cook then stir until sausage is no longer pink and onion is tender. Drain.
Add to slow cooker.
Cook, covered, on low 6 to 8 hours and serve with pasta.
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