Slow Cooker Red Wine Sunday Ragu Pasta
Ingredients
- 2 pounds mixed ground meat (I like using a mix of ground beef and ground pork or sausage)
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 4 carrots, peeled and chopped
- 4 celery stalks, chopped
- 6 cloves garlic, minced or grated
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes
- 1 750ml bottle dry red wine (such as Chianti, Rosso, or Cabernet)
- 2 (28 ounce) cans crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1/2 cup fresh basil, roughly chopped, plus more for serving
- 1 pound pasta, for serving
- grated Parmesan cheese, for serving
Instructions
Add the meat to a large skillet over medium-high heat. Cook, breaking the meat up into crumbles, until browned. Drain off any excess grease.
Meanwhile, heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook until softened, about 8-10 minutes. Stir in the garlic, tomato paste, oregano, basil, and red pepper flakes. Cook for 1 minute more.
Pour in the red wine, bring to a simmer, and cook until the wine has reduced by half, about 10-15 minutes. Stir in the crushed tomatoes, tomato sauce, and browned meat. Season with salt and pepper.
Transfer the sauce to a slow cooker. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Stir in the fresh basil during the last 30 minutes of cooking.
When ready to serve, cook the pasta according to package directions. Toss the pasta with the ragu sauce. Serve with grated Parmesan cheese and fresh basil.