Description

This Crockpot Sunday Sauce is a rich and hearty dish made with tender beef short ribs, San Marzano tomatoes, and an array of flavorful ingredients, perfect for a comforting meal.

Ingredients

Scale

5 pounds bone in beef short ribs

kosher salt

black pepper

2 cans (28 ounce) crushed san Marzano tomatoes

1 can (6 ounces) tomato paste

1/2 cup chopped oil packed sun-dried tomatoes

1 1/2 cups red wine

2 carrots

cut into large pieces

1 yellow onion

chopped

1/3 cup pickled jalapeños (optional

but recommend)

2 tablespoons Italian seasoning

1/2 –1 teaspoon chili flakes

parmesan rind

plus grated parmesan

for serving

1 head garlic

top portion trimmed off

6 tablespoons salted butter

pasta

plus fresh basil

for serving

Instructions

Season the beef short ribs generously with kosher salt and black pepper.
In a large skillet, brown the short ribs on all sides over medium-high heat, then transfer to a crockpot.
Add the crushed San Marzano tomatoes, tomato paste, sun-dried tomatoes, red wine, carrots, onion, jalapeños, Italian seasoning, chili flakes, parmesan rind, and garlic to the crockpot.
Dot the mixture with salted butter.
Cover and cook on low for 6-8 hours, or until the meat is tender and falling off the bone.
Before serving, cook pasta according to package instructions, and serve the sauce over the pasta topped with grated parmesan and fresh basil.

Notes

For extra depth of flavor, consider adding fresh herbs like thyme or oregano while cooking. This sauce can be refrigerated for up to 3 days or frozen for later use.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 250
Protein: 3g

Keywords: Crockpot Sunday Sauce, beef short ribs, pasta sauce, slow cooker, comfort food