After a day spent simmering in the slow cooker, this ragu is not your typical spaghetti sauce. It’s so hearty, it’s almost like a stew.
—LAURIE LACLAIR NORTH RICHLAND HILLS, TX
PREP: 30 MIN. • COOK: 6 HOURS • MAKES: 10 SERVINGS
1 jar (24 ounces) tomato basil pasta sauce
1 can (14 1/2 ounces) Italian diced tomatoes, undrained
2 jars (6 ounces each) sliced mushrooms, drained
1 can (8 ounces) tomato sauce
1 jar (3 1/2 ounces) prepared pesto
1 1/2 pounds chicken tenderloins
1 medium sweet red pepper, chopped
1/2 cup chopped pepperoni
1/2 cup pitted ripe olives, halved
1 teaspoon dried oregano
1/2 teaspoon hot pepper sauce
1 pound Italian sausage links, cut into 1-inch pieces
1 medium onion, chopped
Hot cooked angel hair pasta
1. In a 5- or 6-qt. slow cooker, combine the first 11 ingredients. Heat a large skillet over medium heat. Add sausage and onion; cook and stir until the sausage is no longer pink and the onion is tender. Drain. Add to the slow cooker.
2. Cook, covered, on low 6-8 hours or until the chicken is tender. Serve with pasta.
To freeze: Omit pasta. Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place meat mixture in a large saucepan; heat through, stirring occasionally and adding a little water if necessary.