• Slow Cooker Sunday Gravy

    1 vote
    Prep time:
    Cook time:
    Servings: 8
    by David St. John
    182 recipes


    • 1 TBSP extra-virgin olive oil
    • 1 1/2 lbs hot Italian sausage links
    • 2 TBSPs tomato paste
    • 4 beef short ribs (about 2 pounds)
    • 1 tsp dried oregano
    • 1 tsp dried basil
    • 6 cloves garlic, smashed
    • Two 28-ounce cans crushed tomatoes
    • 1 large onion, chopped
    • Kosher salt and freshly ground black pepper
    • 1 lb. rigatoni or ziti
    • Freshly grated Parmesan


    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 set aside.
    4. Add the tomato paste and cook, stirring, until brick red, about 1 minute.
    5. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits. Add to slow cooker.
    6. Add the short ribs, Italian herbs, garlic, crushed tomatoes, onions, 1 tablespoon salt and some pepper into the slow cooker. Stir.
    7. Add the cooked sausage.
    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.
    15. Freeze any leftover sauce for up to 1 month

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