Slow Cooker Sunday Gravy

Slow Cooker Sunday Gravy
Prep Time
10 min
Cook Time
8h 20 min
6 - 8 servings

This sauce showcases tomatoes three ways: sun-dried tomatoes add sweetness and body, toasted tomato paste adds intense flavour, while crushed tomatoes melt down into this hearty sauce.

Courtesy of Food Network Kitchen.



Tbsp extra virgin olive oil
1 ½
lb(s) hot Italian sausage links
Tbsp tomato paste
beef short ribs (about 2 lbs)
tsp dried Italian herb mix
cloves garlic, smashed
sun-dried tomatoes, preferably not oil-packed
(28-oz) cans crushed tomatoes
large onion, chopped
bay leaf
Kosher salt and freshly ground black pepper
lb(s) rigatoni or ziti
Freshly grated Parmesan or pecorino


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Serve the meat and pasta with the Parmesan and remaining sauce on the side. Freeze any leftover sauce for up to 1 month.

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