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Weekday Ragù is packed with tons of vegetables and flavour! It's perfect for busy days and picky-eaters! Can be made in either a slow cooker or an instant pot! #instantpot #slowcooker #pastasauce #kidfriendly #comfortfood

Weeknight Ragù with Veggies

Weeknight Ragù with Veggies packed with tons of vegetables and flavour! It's perfect for busy days and picky-eaters! Make in either the slow cooker or in the Instant Pot! 

Course Main Course
Cuisine Italian
Keyword easy chicken dinner, easy instant pot, easy slow cooker recipe, instant pot, pasta sauce recipe, weeknight dinner
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings
Calories 245 kcal
Author Samantha

Ingredients

  • 1 lbs (454 gr) extra lean ground beef
  • 4 links (around 454 gr) Italian Sausage, casings removed
  • 2 large carrots, roughly chopped
  • 1 large onion, roughly chopped
  • 4 cloves garlic
  • 1 small-medium zucchini, trimmed and roughly chopped
  • 1 large bell pepper, roughly chopped
  • 2 cups spinach leaves
  • 2 28oz can (2 x 796 mL) crushed fire roasted tomatoes
  • 1/4 cup red wine
  • 1 cup beef or vegetable broth
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/8-1/4 tsp crushed red pepper flakes
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
US Customary - Metric

Instructions

Slow Cooker Instructions:

  1. Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to slow cooker. 

  2. Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to slow cooker.

  3. Blend spinach in food processor and set aside (do not place in slow cooker yet).

  4. Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to slow cooker and stir until well blended. 

  5. Turn slow cooker to slow for 8-10 hours or high for 3-4 hours. With 10-20 minutes left, add spinach. 

  6. Serve over top of noodles, polenta, or other desired base. 

Instant Pot Instructions:

  1. Heat IP to sauté. Place meat in a food processor and pulse until blended or mash up with a potato masher. Add to IP when IP says "hot" and cook until meat is browned, around 5-7 minutes. 

  2. Add onion, carrots, garlic, zucchini, and bell pepper to food processor and pulse until finely chopped (or finely chop with a knife). Add to IP.

  3. Blend spinach in food processor and set aside (do not place in IP yet).

  4. Add crushed tomatoes, red wine, broth, basil, red pepper flakes, salt and pepper to IP and stir blended. 

  5. Close IP and cook on high pressure for 15 minutes. Use the quick release valve for 5 minutes and carefully open lid. Add spinach and mix. 

  6. Serve over top of noodles, polenta, or other desired base. 

Nutrition Facts
Weeknight Ragù with Veggies
Amount Per Serving
Calories 245 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 62mg21%
Sodium 651mg28%
Potassium 467mg13%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 2g2%
Protein 17g34%
Vitamin A 3489IU70%
Vitamin C 26mg32%
Calcium 33mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.