sausage

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!

Ragu with Beef and Sausage Recipe

Course: Main Course

Cuisine: Italian

Keyword: beef, Ragu, sausage

Servings: 6

Calories: 332 kcal

Ingredients

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

Instructions

Assembly instructions:

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.

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.

Recipe Notes

*If you like things with a kick, you can use spicy Italian sausage.

Some of our other recipes you may enjoy:

Italian Sausage Pasta Sauce

Irresistible Chicken Pasta Bake

Saucy Sausage Pasta (Freezer Meal)

By Sharla

When I first tried this recipe, I knew I had to find a way to create a make-ahead version of it. I worked on a few variations to come up with the best one and here it is. This saucy sausage pasta sauce has such fresh flavors. Having this in my freezer makes it so easy to get supper on the table. I can just cook up whatever pasta I happen to have, heat up the sauce, and dinner is ready to go.

Saucy Sausage Pasta Sauce Recipe:

500 g ground Italian or Chorizo sausage, browned
4 cloves garlic, minced
1/2 an onion, chopped
56 g sun-dried tomatoes
28 oz. can diced tomatoes
1/2 tsp. parsley
salt and pepper to taste

For serving:

500 g linguine, penne, or other pasta
200 g bocconcini cheese
fresh basil
optional: red pepper flakes

Assembly instructions:

Brown the sausage. If it is in the casing, uncase it first.
Place the browned sausage, minced garlic, chopped onion, sun-dried tomatoes, can of diced tomatoes, and seasonings in a large resealable freezer bag.
Remove the excess air and seal. Freeze.

Cooking instructions:

Remove the bag from the freezer to thaw.
Cook pasta according to the package directions. Drain and rinse under hot water.
While the pasta is cooking, heat the sauce over medium-high heat, stirring occasionally.
Serve the sauce on top of the pasta. Top with fresh bocconcini cheese, torn into bite-sized pieces, and fresh basil. I like to sprinkle mine with red pepper flakes as well.

Check out some of our other make-ahead pasta sauces:

Chicken in a Mango Cream Sauce

The Best Freezer Spaghetti Sauce

Spicy Italian Sausage Sauce

Saucy Sausage Pasta Sauce

Course: Main Course

Keyword: freezer meal, pasta, sausage

Servings: 4

Calories: 456 kcal

Ingredients

500 g ground Italian or Chorizo sausage browned
4 cloves garlic minced
1/2 an onion chopped
56 g sun-dried tomatoes
28 oz. can diced tomatoes
1/2 tsp. parsley
salt and pepper to taste

For serving:

500 g linguine penne, or other pasta
200 g bocconcini cheese
fresh basil
optional: red pepper flakes

Instructions

Assembly instructions:

Brown the sausage. If it is in the casing, uncase it first.
Place the browned sausage, minced garlic, chopped onion, sun-dried tomatoes, can of diced tomatoes, and seasonings in a large resealable freezer bag.
Remove the excess air and seal. Freeze.

Cooking instructions:

Remove the bag from the freezer to thaw.
Cook pasta according to the package directions. Drain and rinse under hot water.
While the pasta is cooking, heat the sauce over medium-high heat, stirring occasionally.
Serve the sauce on top of the pasta. Top with fresh bocconcini cheese, torn into bite-sized pieces, and fresh basil. I like to sprinkle mine with red pepper flakes as well.

Spinach and Sausage White Bean Soup

By Sharla

I love soups. I know that not everyone does, but they are like comfort food for me. This spinach and sausage white bean soup is a nice cold-weather meal. Of course having soups made ahead and in the freezer means that this can be an “any weather” soup. I don’t put the spinach in until the day of cooking because I find it has the wrong texture if it is frozen with the rest of the ingredients first.

Spinach and Sausage White Bean Soup:

14 oz. smoked sausage
8 cups vegetable broth
3 cloves of garlic, minced
½ medium onion, diced
2 Tbsp. olive oil
19 oz. can cannellini beans, undrained
¼ tsp. salt
½ tsp. pepper
1 tsp. oregano
1 tsp. thyme

For the day of cooking:

2 cups rotini pasta
2 cups spinach, roughly chopped

In a skillet, heat 2 Tbsp. olive oil over medium heat. Chop the smoked sausage into ½-1 inch thick slices. Cook the sausage over medium heat, 6-7 minutes, stirring frequently, until they are cooked through and beginning to crisp on all sides.

When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag. Add chopped onions and minced garlic. Pour in vegetable broth, and add cannellini beans and their liquid. Add in the seasonings. Remove excess air from the bag, seal, and freeze.

On the day you want to eat this, take the bag out of the freezer to thaw. Place the bag contents in a large pot. Bring it to a boil on the stovetop.

Add in pasta. Boil for another 5-7 minutes, until pasta is al dente. Add the spinach and cook for 1-2 minutes more. Serve hot.

If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.

Check out some of our other favorite make-ahead soups:

Italian Wedding Soup

Hearty Sausage and Zucchini Soup

Spinach and Sausage White Bean Soup

Course: Soup

Keyword: spinach and sausage white bean soup

Servings: 6

Calories: 357 kcal

Ingredients

14 oz. smoked sausage
8 cups vegetable broth
3 cloves garlic minced
½ medium onion diced
2 Tbsp. olive oil
19 oz. can cannellini beans undrained
¼ tsp salt
½ tsp pepper
1 tsp oregano
1 tsp thyme

For cooking day:

2 cups rotini pasta
2 cups spinach roughly chopped

Instructions

In a skillet, heat 2 Tbsp. olive oil over medium heat. Chop the smoked sausage into ½-1 inch thick slices. Cook the sausage over medium heat, 6-7 minutes, stirring frequently, until they are cooked through and beginning to crisp on all sides.
When they have cooled slightly, place the cooked sausage pieces in a large resealable freezer bag.
Add chopped onions and minced garlic. Pour in vegetable broth, and add cannellini beans and their liquid. Add in the seasonings. Remove excess air from the bag, seal and freeze.
On the day you want to eat this, take the bag out of the freezer to thaw. Place the bag contents in a large pot. Bring it to a boil on the stovetop.
Add in pasta. Boil for another 5-7 minutes, until pasta is al dente. Add the spinach and cook for 1-2 minutes more. Serve hot.

Recipe Notes

If you want, you can sprinkle with some shredded Parmesan cheese and a bit of freshly ground pepper.

Make Ahead Breakfast Sausage Hand Pies

By Sharla

These simple breakfast hand pies can be made ahead and reheated one at a time for busy mornings. You can make several sheets at once (double or triple the recipe) to ensure you have many on hand.

In my house, I currently have 5 teenagers (yes, 5!). That’s a whole lot of big appetites. I can’t believe how much teen boys (and girls for that matter) eat. It seems like they are hungry all day long.

Having food in the freezer in individual portions so that they can pull out one at a time and warm them up themselves is so helpful. It really cuts back on the “mom, I’m hungry” calls!

These are great for mornings, but they also make good after school or before bed snacks for hungry teens.

Sausage Breakfast Hand Pies:

2 packages of refrigerator crescent rolls
1 lb. of ground breakfast sausage
8 oz. cream cheese, softened
optional: sliced green onion for garnish

Brown the ground sausage in a 12-inch skillet. Drain the sausage meat and add it to a large mixing bowl.

Add the softened cream cheese and mix thoroughly.

Place one of the refrigerator crescent rolls on a large non-stick baking sheet and spread to cover the baking sheet.

Put the meat and cheese mixture on top of the crescent roll and spread ¼ an inch to the edge.

Set the other crescent roll on top of the meat and cheese mixture and seal up the ends.

Using a knife, cut slits in the top to allow it to vent.
Place in the oven and cook at 375° for 8-10 minutes or until golden brown.

Once it is done baking, allow 3-5 mins to cool before cutting.

Wrap each hand pie in plastic wrap and place in a large resealable bag. Seal and freeze.

Take out the hand pies (individually or all at once) and reheat either in the microwave or in the oven. Some people like to dip them in ketchup or hot sauce. Feel free to experiment to find how you like them best.

Check out these other make-ahead breakfast recipes:

Mini Pancake Muffins

Cinnamon Freezer French Toast

Sausage Breakfast Hand Pies

Servings: 8

Calories: 440 kcal

Ingredients

2 packages of refrigerator crescent rolls
1 lb. ground breakfast sausage
8 oz. cream cheese softened

Instructions

Brown the ground sausage in a 12 inch skillet.
Drain the sausage meat and add to a large mixing bowl.
Add the softened cream cheese and mix thoroughly.
Place one of the refrigerator crescent rolls on a large non-stick baking sheet and spread to cover the baking sheet.
Put the meat and cheese mixture on top of the crescent roll and spread ¼ an inch to the edge.
Place the other crescent roll on top of meat and cheese mixture and seal up the ends.
Using a knife, cut slits in the top to allow it to vent.
Place in the oven and cook at 375° for 8-10 minutes or until golden brown.
Once it is done baking, allow 3-5 mins to cool before cutting.
Wrap each hand pie in plastic wrap and place in a large resealable bag. Seal and freeze.
Take out the hand pies (individually or all at once) and reheat either in the microwave or in the oven.

Italian Sausage Pasta Sauce

By Sharla

In the mood for hearty, rich, comfort food? This Italian sausage pasta sauce fits the bill. It has a delicious blend of flavors and you can easily adjust the spice level according to your tastes. This recipe is one that we invented after I accidentally miscalculated the amount of sausage for a freezer meal session. I bought double what I should have, so I had to come up with recipes to use the extra meat.

One of the recipes I came up with was a simple Sausage and Peppers Skillet Freezer Meal. Another was an Italian Wedding Soup. I still had sausage left after making a few bags of those, so I came up with this sauce.

It was so good that it has gone into our regular freezer meal rotation. The second time we made it, we experimented with throwing some capers into the sauce. Amazing! I only thought of it because we had extra capers leftover from another freezer meal we had made, but it was the perfect addition.

Italian Sausage Pasta Sauce Recipe:

1 lb. Italian sausage made into meatballs and cooked*
3 cups salsa
1/2 cup diced onion
1/4 cup diced green pepper
2 cloves of garlic, minced
1-2 Tbsp. capers, drained

Depending on your family’s preference, you can use mild or spicy sausage. We prefer the spicy variety! You can also adjust the spice level of this recipe by using mild, medium, or spicy salsa.

If you’re unsure about the capers, you can try making it without them and adding them to individual plates for those who like them. I was a bit nervous about how they would go over the first time I added them, but my family loved them. They give just the right amount of tang and saltiness to bring this sauce to the next level.

To put this meal together, put the cooked sausage meatballs (see instructions below) and all the other ingredients in a large resealable freezer bag. Remove all the excess air you can and seal the bag before freezing.

On the day of cooking, take the bag out of the freezer to thaw and heat in a large skillet until heated through. Serve over your favorite type of pasta.

I also like to sprinkle with Parmesan or Asiago cheese and red pepper flakes. A simple salad and some garlic bread would round out this meal nicely.

Italian Sausage Pasta Sauce Recipe:

Course: Main Course

Cuisine: Italian

Keyword: pasta sauce, sausage

Servings: 6

Calories: 322 kcal

Ingredients

1 lb Italian sausage made into meatballs and cooked
3 cups salsa
1/2 cup diced onion
1/4 cup diced green pepper
2 cloves garlic minced
1-2 Tbsp capers drained

Instructions

Cooking the sausage:

Remove the sausage meat from the casing and cut into 1/2″ slices or squeeze out sausage meatballs and flatten them a bit with your fingers. The squeezing method is messier, but it is easier to remove the casing that way and I find it faster.
Place the sausage meatballs on a cookie sheet. Bake in a 350° oven for 20 minutes or until lightly browned on both sides. You may want to flip them once during baking. Blot the cooked sausage meatballs on a paper towel to remove some of the grease. Allow them to cool a bit before placing them in the freezer bags.

Freezer bag assembly:

put the cooked sausage meatballs and all the other ingredients in a large resealable freezer bag.
Remove all the excess air you can and seal the bag before freezing.

Cooking instructions:

On the day of cooking, take the bag out of the freezer to thaw.
Heat in a large skillet until heated through.
Serve over your favorite type of pasta.
Sprinkle with Parmesan or Asiago cheese and red pepper flakes.

How do I make and cook the sausage meatballs?

*Remove the sausage meat from the casing and cut into 1/2″ slices or squeeze out sausage meatballs and flatten them a bit with your fingers. The squeezing method is messier, but it is easier to remove the casing that way and I find it faster.

Place the sausage meatballs on a cookie sheet. Bake in a 350° oven for 20 minutes or until lightly browned on both sides. You may want to flip them once during baking. Blot the cooked sausage meatballs on a paper towel to remove some of the grease. Allow it to cool a bit before placing them in the freezer bags.

You may also like these great freezer cooking recipes:

Freezer Spaghetti Sauce

Easy Ground Beef Stroganoff