Crockpot Ragu Sunday Sauce

Traditionally in our house, we make a meat sauce that cooks for hours on the stove. It requires a fair amount of work to get it all prepped, browned, and then I have to stir it off and on for hours, so it won't burn. I love cooking, but Sunday is a nice day to relax, so I wanted to see if I could make a great #Italian Sunday meal with a lot less work...

I decided to make my Sunday Ragu Pasta sauce recipe in the crockpot and I'm flabbergasted how good it is! The sauce came out thick, dark and beautifully rich. I barely had to do a thing. No mess, no browning, no pots and pans to wash. We snuggled on the couch watching football and movies, while the house filled with mouthwatering aromas, and I didn't have to jump up once.

If you are a beginner cook, this is the recipe for you. If you want to impress your family without all the work, this will do it. We will be making this a new tradition in our family and I bet you will too!

Trusted since 1937

I grew up eating Ragu spaghetti sauce. My mother used it for her spaghetti and even though she really didn't like to cook, we loved it her spaghetti. 
I followed her tradition, and in all my years of cooking I've found I can't beat the affordability, convenience and the flavor. 
The company states "The sauce is slowly simmered to add layers of flavor." Those flavors make it the perfect sauce for all of my dishes. I use it for Cacciatore, soups, and many other wonderful dinners. I even add a few tablespoons to my tapenade! It takes any dish up another level. 

Did you know?

Ragu uses farm grown ingredients and there are NO artificial flavors and NO high fructose corn syrup in their sauces!

For those of you who need gluten free, Ragu has stated that any gluten will be clearly noted in the ingredients.

Click here to see all of the recipes you can make with #Ragu!  

Crockpot Ragu Sunday Sauce #Simmeredintradition 

Ingredients

• 2 tablespoons olive oil
• 1 small onion, diced
• 1 green pepper, diced
• 4-5 cloves garlic, minced
• 1 1/2 pounds steak, cubed and/or spicy Italian sausage (casing removed) 
• 6-7 mushrooms, quartered 
• 2 jars spaghetti sauce, Ragu Sundried Tomato & Sweet Basil
• Splash or two of red wine, opt
• Salt and pepper to taste 

• Parmesan cheese, shredded (a bit for the pot at the end and the rest for the table) 
• 1 pound gluten-free spaghetti noodles, cooked just al dente

Instructions 

In a large crockpot, add the ingredients in order above. Cook on high covered for 4-6 hours, or until sauce has thickened and turns a dark rich color. 

Stir noodles into a large pot of salted boiling water, cook per package instructions. Especially for gluten free, cook just to the point of al dente/with a little bite. Drain. Return the noodles to the pot. Add enough sauce to coat. Cook on low, stirring for a few minutes to finish the noodles.

Serve with parmesan and a green salad.