Slow Cooker Ragu with Beef and Sausage
This Ragu with beef and sausage can be made ahead and frozen. It’s full of powerful flavors. This is a hearty meal that includes both meat and vegetables. 
This Ragu recipe makes a large amount. If you are cooking for 2 or for a small family, I would suggest splitting it into 2 freezer bags.
What is the difference between Ragu and a Bolognese sauce?
Ragu has more meat in it than Bolognese does and usually includes pork as well as beef. It also usually includes red wine and beef broth and sometimes has a small amount of heavy cream or milk in it as well.
Essentially, Ragu is more of a meat sauce with tomatoes while Bolognese is more of a tomato sauce with meat.
Ragu with Beef and Sausage Recipe:
- 1 lb. ground beef, browned
- 450 g ground Italian sausage, browned*
- 1 onion, diced
- 4 cloves garlic, minced
- 1/2 a zucchini, chopped
- red pepper, diced
- 2x 28 oz. can diced tomatoes
- 1 cup beef broth
- 1/4 cup red wine
- 1 tsp. oregano
- 1 tsp. basil
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. pepper
optional:
- basil and shredded Parmesan cheese for serving
*If you like things with a kick, you can use spicy Italian sausage.
Assembly instructions:
- Brown the ground beef and the sausage.
- Allow them to cool. Add them into a large resealable freezer bag.
- Chop the onion, zucchini, and red pepper. Mince the garlic.
- Add the chopped vegetables and all other ingredients to the bag. Squish to combine.
- Remove the extra air from the bag and seal before freezing.
Slow Cooker Cooking Instructions:
- Take the bag out of the freezer to thaw.
- Dump the bag contents into the crockpot.
- Cook on high for 2-4 hours.
- Serve over noodles or rice.
- If you want, you can sprinkle fresh basil and shredded Parmesan cheese on the plates before serving.
This recipe is gluten-free and keto-friendly. Of course, you’ll need to serve it over a pasta alternative such as spiralized vegetables for it to be fully gluten-free and keto!
- 1 lb. ground beef browned
- 450 g ground Italian sausage browned*
- 1 onion diced
- 4 cloves garlic minced
- 1/2 zucchini chopped
- red pepper diced
- 2 28 oz. cans diced tomatoes
- 1/4 cup red wine
- 1 cup beef broth
- 1 tsp. oregano
- 1 tsp. basil
- 1/4 tsp. red pepper flakes
- 1 tsp. salt
- 1 tsp. pepper
-
Brown the ground beef and the sausage.
-
Let them cool. Add them into a large resealable freezer bag.
-
Chop the onion, zucchini, and red pepper. Mince the garlic.
-
Add the chopped vegetables and all other ingredients to the bag. Squish to combine.
-
Remove the extra air from the bag and seal before freezing.
-
Take the bag out of the freezer to thaw.
-
Dump the bag contents into the crockpot.
-
Cook on high for 2-4 hours.
-
Serve over noodles or rice.
*If you like things with a kick, you can use spicy Italian sausage.
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