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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.
Here are the details
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.
For serving
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!
Crockpot Sunday Sauce
Servings: 6
Calories Per Serving: 1047 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 5 pounds bone in beef short ribs
- kosher salt
- black pepper
- 2 cans (28 ounce) crushed san Marzano tomatoes
- 1 can (6 ounces) tomato paste
- 1/2 cup chopped oil packed sun-dried tomatoes
- 1 1/2 cups red wine
- 2 carrots, cut into large pieces
- 1 yellow onion, chopped
- 1/3 cup pickled jalapeños (optional, but recommend)
- 2 tablespoons Italian seasoning
- 1/2 -1 teaspoon chili flakes
- parmesan rind, plus grated parmesan, for serving
- 1 head garlic, top portion trimmed off
- 6 tablespoons salted butter
- pasta, plus fresh basil, for serving
Instructions
Crockpot
- 1. Season the short ribs with salt and pepper. Heat a large skillet over high heat, sear the ribs on both sides. Place the ribs in the slow cooker. 2. To the slow cooker, add the tomatoes, tomato paste, sun-dried tomatoes, wine, carrots, onion, pickled jalapeños, Italian seasoning, and season generously with salt, pepper, and chili flakes. Stir the sauce to combine. 3. Place the parmesan rind in the sauce. Add the garlic head. Cover and cook on low for 7-8 hours or on high for 5-6 hours. During the last hour of cooking, remove the garlic. 4. Squeeze the garlic cloves out of their skins. Add both the butter and cloves to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat.5. Remove the parmesan rind. Shred the ribs and add them to the sauce. Stir the garlic butter into the sauce. Serve over pasta. Top with parmesan and basil. Enjoy!
Oven
- 1. Preheat the oven to 325° F.2. Season the short ribs with salt and pepper. Heat a large oven-safe Dutch Oven over high heat, sear the ribs on both sides. 3. Reduce the heat to low. To the pot, add the tomatoes, tomato paste, sun-dried tomatoes, wine, carrots, onion, pickled jalapeños, Italian seasoning, and season generously with salt, pepper, and chili flakes. Stir the sauce to combine. Add the parmesan rind and garlic. Cover and roast in the oven for 2 1/2 to 3 hours or until the short ribs are tender and falling off the bone. During the last hour of cooking, remove the garlic. 4. Squeeze the garlic cloves out of their skins. Add both the butter and cloves to a skillet set over medium heat. Mash the garlic into the butter, allowing the butter to brown and some of the garlic to get crispy. Remove from the heat. 5. Remove the parmesan rind. Shred the ribs and add them to the sauce. Stir the garlic butter into the sauce. Serve over pasta. Top with parmesan and basil. Enjoy!
Notes
Italian Seasoning: Mix 2 tablespoons dried basil, 2 tablespoons dried oregano, 2 teaspoons dried thyme, 1 teaspoon dried rosemary, and 1 teaspoon dried sage. Store in a sealed container.
Planning on making this delicious looking recipe this weekend! Unfortunately my local store only had boneless beef short ribs, how much should I change the cooking time since they are boneless?
Hey Rachael,
You could just do 6 hours on low:) Please let me know if you have any other questions, I hope you love this dish! xT
How would this recipe be if I left out the Parmesan cheese? Making it for a family member who can’t do dairy?
Hi Miranda,
That should be okay for you to do! Please let me know if you give this recipe a try, I hope you love it! xT
Loved this. I made it with a roast and pulled it apart. Sauce was delectable.
Hey Christine,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
I make so many of your recipes but this… this is THE recipe I tell people about when I tell them about you! It’s SO frickin’ good. Never fails and is delicious on a variety of vessels: pasta, rice, potatoes. 10/10. All the stars.
Hey Emily,
Awesome! Love to hear that this recipe was a winner, thanks so much for making it! Have a great weekend:)
Absolutely delicious sauce!! It reminds me of my nana’s homemade spaghetti sauce!
Hey Aimee,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
Definitely a hearty dish. It as not quite what I expected though. I was thinking it would be more of a tomato-based pasta sauce. Even with the San Marzano tomatoes the taste was more meaty, like a stew. I added an additional 15oz can of tomatoes to the leftovers.
Hey Allison,
Happy Wednesday! Thanks so much for giving this dish a try, so sorry to hear you didn’t love it! Please let me know if there is anything that I can help with! xx
This recipe is absolutely delicious
– wouldn’t change a thing! I have plenty leftover to freeze and am already looking forward to making it again. Super easy and super yummy- thank you!
Hey Karlee,
Happy Wednesday! I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I don”t see the carrots in the pictures. The directions say to cut them into large pieces. ??
Hey Kristine,
The carrots are in there, you can follow the recipe as written:) Please let me know if you have any other questions! xT
Loved this. I made it with a roast and pulled it apart. Sauce was delectable.
Hey Christine,
Awesome!! 🍂 I love to hear that this recipe turned out well for you, thanks a bunch for trying it out! xx
Can you please share the noodles you used in this recipe. Love the shape and makes the dish look even better.
I found Riccia noodles at our local Italian deli. They look just like the ones in the picture. Using them tonight.
Hey Sheila,
Here is the link for the noodles:
https://shopstyle.it/l/bMlQv
Please let me know if you have any other questions, I hope you love the recipe! xT
I planned on making Sunday Sauce this weekend and realized the 5 pounds of short ribs I have in the freezer are boneless. I assume that’s not a huge issue but should I adjust quantities of other ingredients or cooking time?
Hey Angela,
Totally fine to follow the recipe as is, it will be great! I hope it turns out well for you, please let me know if you have any other questions! xT
I only have about 2.5 lbs of short ribs- should I just to one can of crushed tomatoes to compensate?
Hey Heather,
I would cut the full recipe in half for 2.5 pounds of meat. I hope this recipe turns out well for you, please let me know if you give it a try! xT
The recipe calls for 28 oz 2 cans San Marzano tomatoes- is that total 28 oz or each can 28 oz?
Hi Marina,
You will want to use (2) 28 ounce cans for a total of 56 ounces. Please let me know if you have any other questions! xT
This turned out amazing, however is it supposed to be this greasy/oily?
Hey Sarah,
Happy Tuesday!! Thanks a lot for making this recipe and sharing your feedback, I love to hear that it turned out tasty for you! The fat from the short ribs will cause this to be a bit oily. xT
I’d like to use my Instant Pot for this. Any advice on how much time it would need?
Hey Marianne,
Sure!! I would sear the ribs and add everything but the pasta to the instant pot. Cook on high for 20 minutes. Release the stream shred the meat. Serve over your choice of pasta. I hope you love this recipe! xx
Random question, really want to make this. I happen to have about a pound and a half of short ribs in the freezer, do you think I do part short rib and part chuck (and how much chuck would you think, 2 pounds) I only get shorts ribs when Whole Foods has them on sale which they do not this week:(
Hey Janet,
Totally, I think that would be a great idea! 2 pounds of chuck should be perfect! I hope you love this recipe! xT
Just letting you know I made this yesterday. To no fault of the recipe my crockpot was filled to the rim, yes I know not the best thing to do. I ended up adding 3 pounds of chuck to the short ribs I already had on hand. I let it go for 10 hours then used the hack of shredding in the mixer, which worked great by the way! The sauce is delicious and I like the addition of the pickled jalapenos. I only had the hot and sweet ones on hand from TJ so used those. The only thing I will skip the next time is the garlic butter, the combination is always delicious but I could not find the enhancement to the dish in this case. I have so much to freeze, LOL I am actually going to make sliders of some kind as the sauce is thick enough to hold up on bread. Thanks for another great recipe!
Hey Janet,
Amazing!! So glad to hear that this recipe turned out well for you, thanks so much for making it and sharing your review:)
Can you use a beef chuck roast rather than short ribs for this recipe? This looks so good!
Hi Baleigh,
Totally, that will work well for you! Please let me know if you give this recipe a try, I hope you love it! xT
Wonderful recipe! It makes a full crock pot so we shared with the neighbors! Very flavorful and definitely not your normal pasta sauce. Will be making this again over the holidays when we have a full house!
Hey Amy,
Wonderful!! I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xx