Cream Cheese Swirled Cinnamon Pumpkin Coffee Cake.
Our go-to Crockpot Sunday Sauce. Slow simmered Italian-style tomato sauce cooked with short ribs. If there’s one cozy fall and winter meal you need to be making, it’s this Sunday sauce. It’s a simple-to-put-together family-style meal that smells incredible while cooking away all day. Serve over hot pasta with freshly grated parmesan, basil, and a side of garlic bread. A hearty dinner that’s lovely on a Sunday, but equally great any night you decide to serve.
It’s Monday, but we’re making Sunday sauce. This recipe is so special. Of course, you can make it any day of the week. But I find it best when slow-cooked all Sunday long. Because there really is nothing cozier on a Sunday, than an incredible smelling dinner cooking away.
Add to the ambiance with fresh garlic bread and a candle burning in the background. My ideal kind of fall night.
As I type this, I’m in New York and loving my time here. Fall is beautiful in this city and the chilly nights have had me craving slow-cooker meals. I think most of us are on the same page.
With the weather officially cold and November just around the corner, it’s the time of year when we all start to stay in more, host casual dinners with friends, and embrace the cozy season. This sauce is the perfect recipe to have in your rotation of easy, special dinners to share with family and friends.
It’s an oldie-but-goodie recipe that I make throughout the fall and winter months, and one my family loves.
Start by searing the ribs in a nice big skillet. Or if using the oven method, a cocotte that’s oven safe. When the ribs are browned, pull them out and add them to the bowl of your crockpot/slow cooker (whatever you’d prefer to call it).
At this point, everything else goes in. The tomatoes, tomato paste, sun-dried tomatoes, red wine, carrots, onions, jalapeños, and Italian seasoning.
I also add a parmesan rind for extra flavor, plus 1 whole head of garlic right on top of the sauce. Then, slow cook all day long. The more time the sauce has to really simmer away, the more flavor it will develop.
Just before the sauce is finished cooking, I pull out the head of garlic, then squash out the cloves.
Take the cloves and melt them together with salted butter on the stove. As the butter slowly melts, smash the cloves down and allow some of the garlic to get crispy as the butter begins to brown.
When the butter is browned, I pour the garlicky goodness right back into the sauce. Of course, this step is not crucial to the recipe. But it really adds a special richness to the sauce that’s very delicious.
I always, always serve the sauce over hot pasta, topped with freshly grated parmesan and basil. Polenta could be another nice option if you’re looking for something other than pasta.
This sauce is also really great without the short ribs, just cook it up with your favorite meatballs.
Be sure to include some kind of bread, we love garlic bread or beer bread. A nice salad alongside is perfect too.
Yummmy, as Oslo loves to say. This is always a crowd pleaser!
Looking for other slow cooked fall recipes? Here are a few ideas:
Red Wine Cranberry Braised Short Ribs
Slow Cooker Red Wine Braised Short Rib Pasta
Slow Cooker Coq au Vin with Parmesan Mashed Potatoes
Cider Braised Short Ribs with Caramelized Onions
Lastly, if you make this Crockpot Sunday Sauce, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
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It’s a true Monday, and I think the continual cold weather is freezing my brain cells…
Quick question…2 cans (28 oz) crushed san Marzano tomatoes. Is that a total of 28 oz, or each can is 28oz? Not sure why, but I can’t convince myself one way or the other today. Thanks 🙂
Lol no worries, it’s 2 cans, each 28 ounces:) I hope you love this recipe, let me know if you have any other questions! xT
This was insanely expensive to make. $40 on ribs alone and then at least $20 for the San Marzano tomatoes, sun dried tomatoes, etc. I wanted to love it for that reason but I’m sitting here miffed because the end product was a greasy, thin sauce with floating with tomatoes, onions, and carrots. I had to use an immersion blender to partially blend and create a thicker sauce that would stick to noodles. I wouldn’t make this again but my opinion is do not cook the ribs in with the sauce. They create so much fat and grease that it ruins the sauce. I would do them separately in the oven and do the tomato sauce by itself. We haven’t eaten it yet but I’m anticipating extreme heartburn from all the grease.
Thanks for giving this recipe a try and sharing your feedback, sorry to hear it was not enjoyed! xx
Hi! Can you use boneless short ribs?
Sure, that will work well for you! Let me know if you give this recipe a try, I hope you love it! xx
This was great! I skimmed most of the fat and skipped the butter (still sautéed and mashed the garlic).
Amazing!! So glad to hear that this recipe was enjoyed, thanks for making it!! Have a great weekend! xx
So delicious! Perfect simmer sauce for an elevated dinner
Fantastic!! Thanks a bunch for trying this recipe out, I’m thrilled to hear that it turned out well for you:)
I am so thankful for this website!! ALL your food i have cooked is next level delicious and there isn’t one recipe pic i don’t want to make, seriously! I’m in complete bliss heaven and just wanted to thank you so much for your crazy efforts.
Wonderful!! I appreciate you making this recipe and sharing your feedback, so glad to hear it was delish!! xx
Please, do you have a recommendation on which bottle of red wine would work well in this recipe ??
I like to use a cabernet sauvignon. Please let me know if you have any other questions, I hope you love this recipe! xx
Could this also be made in an instant pot?
I’ve not tested this in the instant pot, but I could cook on high pressure for at least 45 minutes. Please let me know if you give this recipe a try! xT