When Italian Americans refer to a tomato-meat sauce as "gravy" this is what they're talking about," writes Andrew Schloss in "Art of the Slow Cooker", (where recipe was adapted from). Brimming with sausage, wine and meat broth, it is a sauce distilled from meat - cooked so slowly that the essence of meat and tomato literally merge.
1. Heat oil in a large deep skillet over medium-high heat. Brown sausage on all sides, about 2 mins. per side (or ground Italian sausage, browned), then transfer with a slotted spoon to a 5 to 6 quart slow cooker.
2. Add onions, celery and carrots to the oil remaining in the skillet. Saute until lightly browned, about 4 mins. Add garlic, rosemary, allspice, salt and pepper; cook for 30 seconds. Sprinkle on flour; stir until incorporated. Stir in wine; bring to a boil. Stir in broth, crushed tomatoes and tomato sauce, scraping up any browned bits from the bottom of the pan to blend with the sauce.
3. Bring to a simmer, then pour over the sausages. Cover the cooker and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
4. Cook pasta in rapidly boiling, lightly salted water until tender, about 10 minutes; drain and serve with ragu.
VARIATIONS:
For spicy sauce, replace half the sausage with hot Italian sausage or a pinch of red peper flakes with the salt and pepper.
For thicker sauce, replace half the sausage with ground beef, veal, pork or a combination.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (630g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 166 | ||
Calories from Fat: 27 (16%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.7g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 1065.5mg | 37 % | |
Potassium 860.7mg | 23 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 20.8g | ||
Protein 5g | 7 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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