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Crockpot Sunday Sauce

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Crockpot Sunday Sauce is a rich, slow-cooked tomato sauce with tender beef short ribs, garlic, sun-dried tomatoes, and a touch of red wine. Perfect over pasta, it’s a hands-off meal that fills your kitchen with incredible aromas and deep, comforting flavors.

Ingredients

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)

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

Instructions

  1. Season the beef short ribs generously with salt and black pepper.
  2. Sear the short ribs in a skillet over medium-high heat until browned on all sides, about 3–4 minutes per side, then 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. 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.
  5. Remove the short ribs, shred the meat, and discard bones. Stir the meat back into the sauce along with butter for a silky finish.
  6. Serve over cooked pasta, topped with grated Parmesan and fresh basil.

Notes

Make it spicier with extra chili flakes or fresh chili peppers.

Add mushrooms or bell peppers for more vegetables.

Vegetarian version: use roasted vegetables and extra Parmesan rind, skip meat.

Nutrition

Find it online: https://familydinnercooking.com/crockpot-sunday-sauce/