This recipe is near and dear to my heart because it’s my husband’s favorite. He takes it upon himself to stir it throughout the day as it slowly simmers, just to bask in it’s aroma. I gotta agree, there’s nothing quite like it! To start, it combines beef, Italian sausage, garlic and onion. Add to that tomatoes, sauce, Italian seasonings and frozen veggies and what do you get? A super hearty, delicious ragu sauce. I’m talking straight up comfort food!

Another reason I’m fond of this recipe is because Dutch loves it. He hasn’t taken to meat much, but this recipe is an exception to the rule. And this Mama feels proud sneaking a few veggies in there for added nutrition. This sauce tastes even better the next day! Sometimes I make it ahead, refrigerate it overnight, then prepare lasagna with it the next day. I hope you enjoy this favorite family recipe of ours!

Slow Cooker Ragu with Veggies

Ingredients

1 LB Lean Ground Beef

1 Lb Ground Mild Italian Sausage

1 TBSP Olive Oil

1 Medium Onion, Chopped

1 Garlic Clove, Minced

1 (28 oz) Can Crushed Tomatoes

2 (6 oz) Cans Tomato Paste

2 (6.5 oz) Cans Tomato Sauce

1 TBSP White Sugar (Brown also works)

1 1/2 Tsp Basil

1/2 Tsp Fennel Seeds

1 Tsp Italian Seasoning

2 TBSP Chopped Parsley

1 TBSP Salt

1/4 TSP Pepper

1 C Water

1 Small Bag of Frozen Mixed Veggies

Pasta

Optional Garnishments: Chopped Parsley, Parmesan Cheese

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Instructions

1. In a large stock pot, melt olive oil. Saute onion and garlic until soft and fragrant. Add ground beef and ground sausage. Cook until no longer pink, breaking the meat into bits with a spatula. Set aside to drain.
2. Add crushed tomatoes, tomato paste, tomato sauce, sugar, basil, fennel seeds, Italian seasoning, parsley, water, frozen veggies, salt and pepper to your crock pot. Add meat mixture, stir to combine.
3. Cook on low 8-10 hours, stirring occasionally. Serve over pasta. Garnish with parsley and parmesan cheese.

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