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Sausage, Artichoke & Sun-Dried Tomato Ragu

Total Time

Prep: 20 min. Cook: 6 hours


10 servings (About 2 qt.)

This thick and hearty spaghetti sauce is simple to make and, like all good spaghetti sauces, tastes even better the next day. If you prefer celery or bell pepper in your sauce, go ahead and throw them in. —Aysha Schurman, Ammon, Idaho
Sausage, Artichoke & Sun-Dried Tomato Ragu Recipe photo by Taste of Home


  • 1 pound bulk Italian sausage
  • 1/2 pound lean ground beef (90% lean)
  • 1 medium onion, finely chopped
  • 3 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 cup oil-packed sun-dried tomatoes, chopped
  • 2 cans (6 ounces each) Italian tomato paste
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, drained and chopped
  • 3 garlic cloves, minced
  • 2 teaspoons minced fresh rosemary
  • 1 teaspoon pepper
  • 1/2 teaspoon salt
  • 1 bay leaf
  • 3 tablespoons minced fresh parsley
  • Hot cooked spaghetti
  • Grated Parmesan cheese, optional


  1. In a large skillet, cook sausage, beef and onion over medium-high heat until meat is no longer pink, 4-6 minutes, crumble meat; drain. Transfer to a 5- or 6-qt. slow cooker. Stir in tomatoes, tomato paste, artichokes, garlic, rosemary, pepper, salt and bay leaf.
  2. Cook, covered, on low until heated through, 6-8 hours. Remove bay leaf. Stir in parsley. Serve with spaghetti. If desired, top with grated Parmesan.

Can you freeze Sausage, Artichoke & Sun-Dried Tomato Ragu?

Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts

3/4 cup (calculated without spaghetti): 259 calories, 17g fat (5g saturated fat), 39mg cholesterol, 1535mg sodium, 17g carbohydrate (9g sugars, 3g fiber), 11g protein.

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