When you hear ‘ragù’, I think most people instantly think of beef, however, here’s a slow cooker sausage ragu straight from the Bored of Lunch cookbook.

This delicious Sausage, Fennel & Bacon Ragù is made using bacon medallions, low-fat pork or turkey sausages, crushed fennel seeds, and chopped tomatoes, and it’s a hearty alternative to the traditional beef version.

To make Sausage, Fennel & Bacon Ragù in the slow cooker, start by browning the bacon and sausage with fennel seeds, then add chopped tomatoes, tomato purée, and herbs. Let it cook slowly for 4 hours to blend the flavors deeply.

This recipe became a staple for me, simplifying dinner while keeping it deliciously satisfying.

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What’s the best sausage to use for this ragu?

The best sausage for this ragù is one that’s rich in flavor, such as Italian pork sausage, which adds depth and a slight spice to the dish. For a leaner option, turkey sausage is great too.

Slow Cooker Sausage Ragu Ingredients

• 200g of bacon medallions, sliced
• 6 low-fat pork or turkey sausages, skins removed
• 1 tbsp of crushed fennel seeds
• 2 cans (400g each) of chopped tomatoes
• 1 tbsp of tomato purée
• 1 tbsp of Worcestershire sauce
• 100ml of red wine
• 300ml of beef stock
• 1 tbsp of brown sugar
• 1 tsp of dried oregano & 1 tbsp of dried basil
• 500g of your favorite cooked pasta
• Fresh thyme sprigs and 20g of grated Parmesan cheese, to garnish

Can I omit the red wine?

Yes, you can omit the red wine if you prefer not to use alcohol in your cooking. As a substitute, use equal parts beef broth mixed with a tablespoon of balsamic vinegar.

How To Make Slow Cooker Sausage Ragu

1. Initiate the Flavor Base: In a medium-heated frying pan, start by cooking your bacon medallions and sausage meat, along with the crushed fennel seeds, for about 2 minutes.
2. Breaking Down the Meat: As the meat browns, take the time to lovingly break the sausage meat into smaller, bite-sized pieces, ensuring that each morsel is coated and infused with the fennel’s aromatic essence, laying the groundwork for a ragù that’s rich in texture and taste.
3. The Assembly of Flavors: Gently transfer the beautifully browned meats to your slow cooker. With a spirit of alchemy, add the chopped tomatoes, tomato purée, Worcestershire sauce, red wine, beef stock, brown sugar, dried oregano, and dried basil, stirring to combine them into what will become a harmonious blend of flavors.
4. The Slow Simmer: Set your slow cooker on high for 4 hours to weave the flavors together more quickly, or opt for a low setting for 8 hours, allowing the ingredients to meld together at their own pace, enhancing the depth and complexity of the ragù.
5. The Pasta Integration: Once your ragù has transformed into a thick, aromatic sauce, it’s time to introduce the cooked pasta. Ensure the pasta is hot and ready to embrace and absorb the ragù, becoming one with the sauce in a delicious union.
6. Garnishing with Love: Serve your ragù hot, adding a personal touch with fresh thyme sprigs and a generous sprinkling of grated Parmesan cheese.

Recipe Tips

• Browning is Key: Honestly, I always make sure to brown the sausage and bacon well, because it adds such a depth of flavor to the ragù.
• Deglaze the Pan: If I were you, I’d definitely deglaze the frying pan with a bit of red wine or beef stock. It catches all those tasty bits that cling to the pan after browning.
• Herb Freshness: I’m a big fan of using fresh herbs over dried, especially for garnishing. They just add a burst of freshness that brightens up the whole dish.
• Pasta Choice: I personally love using pasta shapes like penne or rigatoni for this. They’re perfect for holding onto all that lovely sauce, ensuring every bite is packed with flavor.
• Cheese Quality: Splurging a little on good quality Parmesan for garnishing? Totally worth it. It seriously elevates the dish with its rich, nutty flavor.

Recipe Variations

• Vegetarian Twist: Replace sausage and bacon with lentils and mushrooms to create a hearty vegetarian version without compromising the richness of the ragù.
• Spice it Up: Introduce a teaspoon of chili flakes to the slow cooker if you enjoy a bit of heat, which adds a lively kick to each bite.
• Wine Alternatives: If you prefer not to use wine, substitute it with an equal amount of beef broth mixed with a tablespoon of balsamic vinegar for complexity.
• Creamy Dream: For a creamier texture, stir in a splash of heavy cream or a dollop of ricotta cheese in the last 30 minutes of cooking.
• Going Gluten-Free: Easily make this dish gluten-free by serving the ragù over a bed of cooked quinoa or gluten-free pasta, adapting it to dietary needs without sacrificing flavor.

What To Serve With Sausage Ragù

You can serve your hearty Sausage Ragù with crisp and colorful sides like a simple green salad, roasted vegetables, garlic bread, sautéed spinach, and buttery polenta.

Or you can really up the ante with a side of creamy risotto and grilled asparagus for that perfect blend of comfort and sophistication.

How To Store Sausage Ragù

In The Fridge:

Let the Sausage Ragù cool to room temperature before storing. Then, transfer it into an airtight container and it will keep well in the fridge for up to 4 days. Make sure the container is sealed well to maintain freshness and prevent absorbing any odors.

In The Freezer:

Pour the cooled ragù into a freezer-safe bag or container squeeze out extra air and seal tightly and it will be good for up to 3 months. Label it with the date so you don’t forget when you froze it.

How To Reheat Sausage Ragù

To reheat, gently warm the Sausage Ragù in a saucepan over medium heat, stirring occasionally, until heated through for about 5-10 minutes. If it’s a bit thick, add a splash of water or stock. Or, if you’re in a hurry, microwaving for a couple of minutes, and stirring halfway through, works too.

Check out More Slow Cooker Recipes:

• Slow Cooker Parsnip And Carrot Soup
• Bored Of Lunch Slow Cooker Beef Curry
• Slow Cooker Mushroom Stroganoff