Veggie & Sausage Ragu

You’re going to love this recipe! This sauce is jam packed with veggies that hide perfectly from picky eaters in a crazy flavorful way. And there’s NO chopping! It tastes like it’s been simmering on the stovetop for hours… which it can be if you’ve got that kinda time. If not, throw everything in your instant pot and you’re good to go in 20 minutes! Our kids love it!

Serves 6-8

1 Tablespoon avocado oil

3-4 celery stalks, about 1 cup

2 carrots, washed but not peeled, about 1 cup

1 small zucchini, - about one cup

1 small onion, about 1 cup

1/2 teaspoon fennel seeds

1 lb Italian pork sausage

14 oz Italian chicken or turkey sausage

1 Tablespoon Italian Seasoning

2 cloves garlic

1 teaspoon salt

28 oz jar of marinara (we like Raos)

Slice the celery, carrots, zucchini and onion in large chunks and place in a food processor or blender with 1/2 teaspoon fennel seeds and blend on medium low until broken down.

Warm the avocado oil in your instapot on the sauté feature or in a dutch oven over medium-high heat. Sauté the sausages until opaque, about 8 minutes. Add blended vegetables, garlic, Italian Seasoning and salt and sauté for an additional minute. Add tomato sauce.

Options:

Set Instapot to 20 Minutes and cook.

Transfer to a slow cooker and cook on low for 6-8 hours or on high for 4-6 hours.

Leave in a Dutch oven on the stovetop, covered, and cook over low, stirring every thirty minutes for 4-6 hours.

Enjoy over pasta, veggie noodles or polenta.