The slow cooker is the perfect kitchen gadget to make all your ragu dreams come true!
I make Slow Cooker Sunday Ragu with all types of meats, from beef, veal, pork, lamb, turkey, chicken.
I’ve used pork chops, roast, short ribs, oxtails. If it’s meat I love, then I’ve used it at one time or another in my Slow Cooker Sunday Ragu.
Today I went with beef roast and ground turkey. Yes, people this makes this a very Meaty Slow Cooker Sunday Ragu.
The key to making this in the slow cooker is to brown the meats prior to finishing off the dish in the slow cooker.
It’s also important to make sure you add the Italian parsley at the end of the cooking time.
I find that adding the fresh parsley last, gives the sauce a better flavor.
And don’t be shy when it comes to making this recipe your own.
Also, don’t forget to remove the lid the last 30 minutes of cooking time, it’s important to allow the sauce to thicken and I do this by making sure I remove the lid.
Often, when using a slow cooker people complain about not having a rich thick sauce that you often achieve with stove top cooking.
Removing that lid has been my secret weapon.
This Slow Cooker Sunday ragu is all complete and ready to eat, I served it over hot spaghetti but use whatever type of pasta your heart desires.
And if you really want a treat, serve it over hot cheesy raviolis.