Slow Cooker Pork Ragu

2 spicy or mild chicken Italian sausage links

2 pounds pork sirloin, cut into 2-inch cubes

2 medium carrots, chopped

1 medium onion, chopped

3 teaspoons of chopped garlic

1 small bottle of red wine, about 1 cup

1 can Delallo crushed tomatoes (28 ounces) with juice

3 fresh bay leaves

1/2 cup milk (whole or 2%)

1/4 cup fresh basil leaves, chiffonade

Remove the casing from the sausage and cook until browned in a large pan. In the same pan, brown the pork cubes. Place the sausage in a food processor and pulse a couple of times so that it is in small pieces. Remove the sausage and place it in the slow cooker. Quarter the carrots and onions, place them in the food processor and process until they are finely chopped. Place the mixture, along with the browned pork into the slow cooker. Add the crushed tomatoes, wine, milk, and bay leaves to the slow cooker. Stir and start the slow cooker on low for 6 hours. When the ragu is cooked, take out the bay leaves and add the basil. Serve on top of cooked linguine or rice.

Note: I adapted a recipe from Good Housekeeping to create this slow cooker meal.

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