Slow-Cooker Sunday Gravy
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 942
- Total Fat
- 62
- Saturated Fat
- 23
- Carbohydrates
- 63
- Dietary Fiber
- 7
- Sugar
- 12
- Protein
- 36
- Cholesterol
- 128
- Sodium
- 1128
- Total: 8 hr 30 min
- Prep: 10 min
- Cook: 8 hr 20 min
Ingredients
2 tablespoons extra-virgin olive oil
1 1/2 pounds hot Italian sausage links
2 tablespoons tomato paste
4 beef short ribs (about 2 pounds)
2 teaspoons dried Italian herb mix
6 cloves garlic, smashed
6 sun-dried tomatoes, preferably not oil-packed
Two 28-ounce cans crushed tomatoes
1 large onion, chopped
1 bay leaf
Kosher salt and freshly ground black pepper
1 pound rigatoni or ziti
Freshly grated Parmesan or pecorino
Directions
- Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes. Push the sausage to the side of the cooker. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
- Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
- When ready to serve, bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain.
- Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter. Toss the pasta with some of the sauce and transfer to a serving bowl.
- Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.