Slow-cooker spicy sausage ragu with red peppers recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 pounds hot Italian sausage, casings removed
• 2 onions, chopped
• 6 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons minced fresh oregano or 2 teaspoons dried
• 1 teaspoon red pepper flakes
• 1 cup dry red wine
• 1 (28-ounce) can crushed tomatoes
• 1 (28-ounce) can diced tomatoes, drained
• 1 (28-ounce) can tomato sauce
• 2 red bell peppers, stemmed, seeded, and cut into ½-inch pieces
• ½ cup minced fresh parsley
• Salt and pepper

1. Heat 1 tablespoon oil in 12-inch skillet over medium-high heat until just smoking. Brown sausage well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker.
2. Pour off all but 2 tablespoons fat from skillet, add onions, and cook over medium heat until softened and lightly browned, 8 to 10 minutes. Stir in garlic, tomato paste, oregano, and pepper flakes and cook until fragrant, about 1 minute. Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
3. Stir in crushed tomatoes, diced tomatoes, and tomato sauce. Cover and cook until sauce is deeply flavored, 9 to 10 hours on low or 6 to 7 hours on high.
4. Microwave bell peppers with remaining 1 tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes. Using large spoon, skim excess fat from surface of sauce. Stir in bell peppers and parsley and season with salt and pepper to taste. Serve.