Roasted Red Pepper Bolognese Sauce

DH and I have been doing Angel Food Ministries for a couple of months, which we’ve really liked. This month’s order had a package of Italian sausage, which is something I never buy, so I’ve been trying to figure out what to do with it. I finally decided that I’d do something with pasta because hey, pasta goes with all things Italian.


  • olive oil
  • 4 links Italian sausage (about 1 pound)
  • 2 roasted red peppers, diced
  • 1 onion, diced
  • 2-3 cloves of garlic, minced
  • 4 oz. fresh baby bella mushrooms
  • 1 28 oz. can crushed tomatoes
  • 1 cup chicken stock (if you make and freeze your sock in ice cube trays, this is 10 cubes’ worth)
  • 16 oz. pasta of your choice
  • fresh parmesan (optional)
  • goat cheese (optional)


  1. Drizzle a little olive oil in a skillet.
  2. Remove sausage from casing and brown in the skillet
  3. Put cooked sausage into a colander (retaining a couple of tablespoons of grease) and rinse well. This cuts way down on the fat content.
  4. To the remaining grease add onion and garlic and sautee until onion is transluscent.
  5. Add all ingredients to your crock pot and stir well.
  6. Cook on low for 6 hours.
  7. Serve over the pasta of your choice and top with sprinkles of Parmesan or goat cheese.

Printable version.

This recipe on Key Ingredient.

This recipe on FoodBuzz.

2 thoughts on “Roasted Red Pepper Bolognese Sauce

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.