Slow Cooker Sunday Gravy

Directions

1. Heat a large skillet over medium-high heat.
2. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes.
3. Remove the sausage to the slow cooker.
4. Add the short ribs to slow cooker
5. Turn the skillet down to medium and add the tomato paste and cook, stirring, until brick red, about 1 minute.
6. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
7. Add the crushed tomatoes, basil, oregano, onions, green peppers, garlic and salt and pepper. Add to slow cooker.
8. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
9. When ready to serve, bring a large pot of salted water to a boil.
10. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
11. Drain.
12. Transfer the sausage and beef to a cutting board, slice into serving portions add back into the gravy.
13. Toss the pasta with some of the sauce and transfer to a serving bowl.
14. Serve the meat and pasta with the Parmesan and remaining sauce on the side.