From "Fix-It and Forget-It Big Cookbook," by Phyllis Pellman Good
Per serving: : 656 calories, 34 grams protein, 41 grams fat, 15 grams saturated fat, 35 grams carbohydrate, 0 grams fiber, 163 milligrams cholesterol, 881 milligrams sodium
SAUSAGE-AND-TOMATO RAGU WITH PASTA
(makes 4 to 6 servings)
2 tablespoons extra-virgin olive oil
2 pounds mild Italian sausage, cut into 2-inch lengths
2 medium onions, cut into 1/2 -inch dice
2 celery ribs, cut into 1/2 -inch-thick slices
2 large carrots, peeled and cut into 1/2 -inch dice
4 cloves garlic, finely chopped
1 tablespoon fresh rosemary leaves
pinch of ground allspice
1 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper
1/4 cup flour
1 cup dry red wine
2 cups chicken broth or beef broth
1 can (about 28 ounces) crushed tomatoes
1 can (about 15 ounces) tomato sauce
1 pound short pasta, such as penne, ziti or rigatoni
Heat the oil in a large deep skillet over medium-high heat. Brown the sausage on all sides, about 2 minutes per side, then transfer to a 5- to 6-quart slow cooker. Add the onions, celery and carrots to the oil remaining in the skillet and saute until lightly browned, about 4 minutes.
Add the garlic, rosemary, allspice, salt and pepper; cook for another 30 seconds. Add the flour and stir until incorporated. Add the wine and bring to a boil.
Add the broth, crushed tomatoes and tomato sauce. Stir to incorporate, scraping up any browned bits from the bottom of the pan to blend them with the sauce. Heat to simmering and pour over the sausages. Cover the cooker and cook for 4 to 5 hours on high, or 8 to 10 hours on low.
Cook the pasta in rapidly boiling, lightly salted water until tender, about 10 minutes; drain and serve with the ragu.
From "Art of the Slow Cooker," by Andrew Schloss
Per serving (based on 6 servings): : 722 calories, 32 grams protein, 28 grams fat, 8 grams saturated fat, 85 grams carbohydrate, 9 grams fiber, 44 milligrams cholesterol, 2,130 milligrams sodium
slow-cooker weeknight chili
(makes 8 to 10 servings)
2 tablespoons vegetable oil
3 medium onions, minced
6 medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons)
1/4 cup chili powder
1/4 cup tomato paste
1 tablespoon ground cumin
1/2 teaspoon red-pepper flakes
