Slow-Cooked Ragù
Ingredients
- 2 ounces pancetta, chopped ⓘ
- 1 pound ground sirloin (90% lean) ⓘ
- 12 ounces lean ground pork ⓘ
- 1 (4-ounce) hot turkey Italian sausage link, casing removed ⓘ
- 1 tablespoon canola oil ⓘ
- 1 1/3 cups diced onion
- 2/3 cup diced carrot ⓘ
- 2/3 cup diced celery ⓘ
- 1/4 cup unsalted tomato paste ⓘ
- 2 tablespoons minced fresh garlic ⓘ
- 1/2 cup dry white wine ⓘ
- 2 cups unsalted chicken stock (such as Swanson) ⓘ
- 1 (15-ounce) can unsalted crushed tomatoes ⓘ
- 1 teaspoon salt, divided ⓘ
- 1 teaspoon freshly ground black pepper ⓘ
Instructions
- Place pancetta in a large skillet over medium-high heat; cook 4 minutes or until beginning to brown, stirring occasionally. Add sirloin; cook 3 minutes or until browned, stirring to crumble. Place sirloin mixture in a 6-quart electric slow cooker. Return skillet to medium-high heat. Add ground pork and sausage; cook 5 minutes or until browned, stirring to crumble. Add pork mixture to slow cooker.
- Return skillet to medium-high heat. Add oil; swirl to coat. Add onion, carrot, and celery; saute 4 minutes. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Add wine; bring to a boil. Cook 2 minutes or until wine mostly evaporates, scraping pan to loosen browned bits. Add stock, tomatoes, 3/4 teaspoon salt, pepper, and bay leaf; bring to a boil. Carefully pour stock mixture into slow cooker; cover and cook on LOW for 6 hours. Discard bay leaf. Stir in remaining 1/4 teaspoon salt.
Nutrition & Diet Analysis (per serving)
795
kcal
40% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).