Crockpot Sunday Sauce

Why You’ll Love This Recipe

You’ll love this sauce because it’s effortlessly luxurious. The beef short ribs melt into the sauce, adding depth and richness, while sun-dried tomatoes and Parmesan rind boost the umami. Slow-cooked garlic, onions, and Italian herbs infuse the sauce with layers of flavor. Served over pasta with fresh basil and grated Parmesan, it’s the kind of meal everyone looks forward to on Sunday (or any day you crave a comforting pasta dinner).

Ingredients

(Tip: Full measurements and instructions are included in the recipe card below.)

• 5 pounds bone-in beef short ribs
• Kosher salt and black pepper
• 2 cans (28 ounces each) 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 recommended)
• 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 of your choice
• Fresh basil for garnish

Directions

1. Season the beef short ribs generously with salt and black pepper.
2. In a large skillet, sear the short ribs on all sides over medium-high heat until browned, about 3–4 minutes per side. Transfer to the crockpot.
3. Add crushed tomatoes, tomato paste, sun-dried tomatoes, red wine, carrots, onion, pickled jalapeños, Italian seasoning, chili flakes, and Parmesan rind to the crockpot. Nestle the trimmed garlic head into the sauce.
4. Cover and cook on low for 8–10 hours, or high for 4–6 hours, until the short ribs are tender and the sauce is thick and flavorful.
5. Remove the short ribs and shred the meat, discarding bones. Stir the meat back into the sauce along with the butter for a silky finish.
6. Serve over cooked pasta and top with grated Parmesan and fresh basil.

Servings and Timing

This recipe serves 6–8 people.
Preparation time: 20 minutes
Cooking time: 8–10 hours (low)
Total time: 8–10 hours 20 minutes

Variations

• Make it spicier with extra chili flakes or chopped fresh chili peppers.
• Add mushrooms or bell peppers for more veggies.
• Turn it vegetarian by using roasted vegetables and skipping the meat; add extra Parmesan rind for richness.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop over low heat until warmed through. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating.

FAQs

Can I make this sauce without wine?

Yes, substitute the red wine with additional beef broth or water and a splash of balsamic vinegar for depth.

Do I have to sear the short ribs?

Searing adds flavor, but you can skip this step if you’re short on time. The sauce will still be delicious.

Can I prepare this ahead of time?

Absolutely. Make the sauce a day ahead; flavors deepen overnight, making it even tastier.

What pasta works best?

Wide noodles like pappardelle or rigatoni hold up beautifully, but any pasta will work.

Can I make this dairy-free?

Yes, skip the butter and Parmesan, or use dairy-free alternatives.

How do I thicken the sauce?

Cook uncovered for the last 30–60 minutes or blend a portion of the sauce for extra body.

Can I use boneless short ribs?

Yes, but cooking time may be slightly less; check for tenderness.

How do I store leftover sauce with pasta?

Store sauce separately from pasta to prevent sogginess; combine when reheating.

Conclusion

Crockpot Sunday Sauce is a hands-off, flavor-packed meal perfect for family dinners or weekend gatherings. With tender short ribs, slow-cooked garlic, sun-dried tomatoes, and rich Parmesan, it’s comfort food at its finest. Serve it over your favorite pasta and let the sauce do the talking it’s a recipe that will become a Sunday tradition in no time.

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