Slow-Cooker Sausage Ragu

Name: Slow-Cooker Sausage Ragu
Yield: Serves 8 to 10
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, extra-virgin olive oil; 1 , fennel bulb, stalks discarded, bulb halved, cored, and chopped fine; 1 , onion, chopped fine; 4 , garlic cloves, minced; 3 tablespoons, tomato paste; 2 pounds, hot Italian sausage, casings removed; 1 , (28-ounce) can crushed tomatoes; 1 , (15-ounce) can tomato sauce; 1/2 cup, red wine; 1 teaspoon, pepper; 1/2 teaspoon, table salt

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Appears in Cook's Country August/September 2020

A supersavory, slow-cooked red sauce supper, plus plenty more for leftovers.

SERVES8 to 10

TIME6 to 7 hours on high, or 8 to 10 hours on low

WHY THIS RECIPE WORKS

We wanted an easy, supersavory red sauce supper packed with the flavors of Italian sausage. To get there, we began by quickly sautéing some chopped fresh fennel (to complement the fennel seed in the sausage), onion, garlic, and tomato paste...

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