2016: the year of the crock-pot! In Italian cuisine, ragù is a meat-based sauce commonly served with pasta.
1 small onion, thinly sliced
6 cloves garlic, pressed
2 (28 ounce) cans whole peeled tomatoes
3 T tomato paste
1/2 c red wine
2 t basil
2 t oregano
2 bay leaves
1 t salt
pepper to taste
1 pound ground Italian sausage (hot not sweet)
1 bunch kale, roughly chopped
1 can white beans
1 pound gnocchi
2 T olive oil
Put the tomatoes into the crock-pot and either cut them up or crush them by hand. Add the onion, garlic, tomato paste, wine and spices and mix together.
Roll sausage very small bite size balls (wedding soup size), add them to the crock pot and gently mix them in. Cover the crock-pot and cook on low for 6-8 hours.
Half an hour before serving, stir in the kale and white beans, turn heat to high, and cover.
Meanwhile, cook the gnocchi according to package directions and then toss with 2 tablespoons good olive oil and fresh grated Parmesan.
Serve gnocchi topped with ragù and garnished Parmesan and fresh basil if you have it.
Adapted from a recipe at Half Baked Harvest