Spicy Sausage Ragu With Red Peppers - cooking recipe

Ingredients

2 tablespoons extra-virgin olive oil
2 lbs hot Italian sausage, removed from its casing
2 onions, minced
6 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons minced fresh oregano (or 2 t. dried)
1 teaspoon red pepper flakes
1 cup dry red wine
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes, drained
1 (28 ounce) can tomato sauce
2 red bell peppers, stemmed, seeded, cut into 1/2-inch pieces
1/2 cup minced fresh parsley
salt
pepper

Preparation

Heat 1 T oil in a 12-inch skillet over med-high heat until just smoking.
Add sausage and brown well, breaking up large pieces with wooden spoon, about 5 minutes; transfer to slow cooker.
Pour off all but 2 T fat left in skillet.
Add onions, garlic, tomato paste, oregano, and red pepper flakes to fat left in skillet and cook over med-high heat until onions are softened and lightly browned, 8-10 minutes.
Stir in wine, scraping up any browned bits, and simmer until thickened, about 5 minutes; transfer to slow cooker.
Stir crushed tomatoes, diced tomatoes, and tomato sauce into slow cooker.
Cover and cook until sauce is deeply flavored, 9-11 hours on LOW for 5-7 hours on HIGH.
Let sauce settle for 5 minutes, then remove fat from surface using large spoon.
Microwave bell peppers with remaining tablespoon oil in bowl, stirring occasionally, until tender, about 5 minutes.
Stir softened bell peppers into sauce and let sit until heated through, about 5 minutes.
Before serving, stir in parsley and season with salt and pepper to taste.