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Slow Cooker Italian Sausage and Pepper Ragu over Polenta
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Course Main Course
Cuisine Italian
Servings 4 people

Equipment

  • Slow Cooker
  • Saucepan
  • Knife

Ingredients
  

  • 4 Italian sausage links (about 1 lb)
  • 2 red bell peppers, sliced
  • 1 green bell pepper, sliced
  • 1 large onion, sliced
  • 4 garlic cloves, minced
  • 1 (28 oz) can crushed tomatoes
  • 2 tsp Italian seasoning
  • 1 cup coarse polenta
  • 4 cups chicken broth
  • 2 tbsp butter
  • 1/2 cup grated Parmesan cheese
  • Fresh basil, for serving

Instructions
 

  • Add the Italian sausage links, sliced red and green bell peppers, sliced onion, and minced garlic to the slow cooker.
  • Pour the crushed tomatoes over the mixture and sprinkle in the Italian seasoning. Stir gently to combine everything.
  • Cover and cook on low for 6-8 hours until the sausages are fully cooked and the vegetables are soft.
  • About 30 minutes before the ragu finishes, bring the chicken broth to a boil in a saucepan. Whisk in the polenta, reduce the heat to low, and cook while stirring often until the polenta thickens, about 20-25 minutes.
  • Stir the butter and half the Parmesan cheese into the polenta. Slice the cooked sausages and serve the ragu over the polenta. Top with the remaining Parmesan and fresh basil.

Notes

If the ragu seems thin, remove the lid for the final hour of cooking to let it reduce. Leftovers reheat well on the stovetop with a splash of broth to loosen the texture. Use mild or hot Italian sausages depending on your family's preference for spice level.
Course: Main Course
Cuisine: Italian
Equipment: Slow Cooker, Saucepan, Knife