Slow Cooker Sausage Ragu

This simple ragu combines sautéd onions, carrots, celery and garlic with crumbled up sausages and slow cooks everything in a rich, tasty tomato sauce. Delicious.

Tweaked a little from a recipe in Slow Victories by Katrina Meynink


  • 2 tablespoons olive oil
  • 2 medium onions, finely chopped
  • 1 large carrot, finely chopped
  • 1 celery stalk, finely sliced
  • 1 garlic clove, finely chopped
  • 1 large sprig of thyme, leaves pulled
  • 700-800g (1lb 8oz) sausages, casings removed and the sausages broken into bite-sized pieces
  • 3 tablespoons tomato purée
  • 125ml-250ml (1/2 to 1 cup) water or dry white wine
  • 2 x 400g (14oz) chopped or cherry tomatoes
  • 75g (1/2 cup) sun-blush tomatoes, chopped roughly if they are large
  • salt and pepper, to taste

To serve -

  • Enough cooked pasta for 6-8 people

To garnish -
Choose from ...

  • pitted black olives - stoned and cut in half
  • a few capers
  • some extra sun-blush tomatoes
  • chopped parsley or basil
  • ricotta might also be a nice topping or maybe some burrata


  1. Set your slow cooker to the sauté function (or complete stages 2-4 in a large frying pan on the hob if your slow cooker doesn't have this setting).
  2. Add a little olive oil and sauté the chopped onions until soft and translucent (mine took about 3 minutes).
  3. Add the carrot, celery and garlic and cook until the vegetables are soft. (about 5 minutes).
  4. Add the thyme leaves and the sausage meat and cook for about 5 minutes until the meat starts to brown a little. My slow cooker has a fairly small base so I found that there was too much steam created to make browning possible - instead, I just moved on to the next stage once the 5 minutes was up.
  5. Now add the remaining ingredients and cook on LOW for 10 hours (or HIGH for 6 hours).
  6. Season to taste once the cooking time is complete and serve with your favourite pasta shape.

Keywords: midweek dinner, ragu, pasta, summer