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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.
Are you supposed to use crushed tomatoes or hand crushing canned tomatoes? If you hand crush are you suppose to add the juice in the can?
Hi Tina,
For this recipe, you are going to use canned crushed tomatoes. Please let me know if you have any other questions, I hope this turns out well for you! xx
What do you recommend to use if you don’t have a rind?
Hi Jina,
You can skip the parmesan rind:) Please let me know if you give this recipe a try, I hope you love it! xx
Hi! What type of noodle is this?
Hi Heather,
Here is the link for the noodles:
https://shopstyle.it/l/bMlQv
Please let me know if you have any other questions! xx
So greasy! I skimmed almost a cup of fat off the top and it’s still nasty
Hi Barbara,
So sorry to hear this recipe was not enjoyed, thanks for giving it a try. Let me know if there is anything that I can help with:) xx
Hi Tieghan! I don’t think my slow cooker can accommodate a recipe this large, if I halved it would it be enough for dinner for four adults?
Hi Jennifer,
You might be cutting it close:) Why not try the oven method? Let me know if I can help in any other way! xx
Is this 2 28 oz cans of tomatoes? Or 28 oz total?
Hi Sarah,
For this recipe, you will want to use (2) 28 ounce cans, so a total of 56 ounces. Please let me know if you have any other questions! xx
I made Sunday Crockpot Sauce in the oven per your suggestions on the day before Thanksgiving! It was bubbling in the oven while I did Thanksgiving prep. It was DELICIOUS! I am thinking it is now a tradition! I froze some for another time as well. It was rich and the family loved it so much.
Hey Lisa,
Amazing!! I love to hear that this recipe was enjoyed, thanks so much for making it! Happy Holidays!❄️
Tieghan! This dish is fantastic. Wouldn’t change a thing. Sauce freezes well, too. Thank you for sharing with us!
Hey Jillian,
Wonderful!! Thanks so much for making this recipe, I love to hear that it was enjoyed!! Happy Thanksgiving! 🦃
I am super excited to try this but had a quick question on the Parmesan rind? My nephew is very allergic to dairy. Do you think I could just leave it out and still be ok? And use dairy free butter with the garlic?? Thanks a million!
Hey Kinsey,
Yes, that would be just fine for you to do! I hope this recipe turns out well for you, please let me know if you give it a try! xx
We got an accidental delivery of 20 fresh tomatoes! Do you think I could substitute an equivalent amount for the two cans of crushed tomatoes? Making this for dinner tonight!
Hey Norah,
Totally, that should be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
This recipe is fabulous! I have made it a few times. My entire family raves about it! Very simple to put together and makes the most delicious meal. Thanks for the recipe.
Hey Missy,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
How critical is it to sear the short ribs first? If you just let the short ribs cook straight in the crockpot, how would that impact this dish?
To me the best part of a crockpot dinner is simple prep and cleanup, so the added step of searing the meat first takes away from that a bit. BUT I really like the idea of using short ribs rather than meatballs or ground beef or italian sausage.
Hey Marissa,
I really like to sear the short ribs first to give them a nice crust:) I hope you love this recipe, please let me know if you give it a try! xx
Hi! Can I replace the ribs with chuck beef instead?
Hey Victoria,
Totally, beef chuck would be great to use! Please let me know if you give this recipe a try, I hope it turns out well for you! xT
Do you have a suggestion for a more economical cut that would deliver a great result as well? That cut was $15 a lb at my grocer. Thank you!
Hi Rachel,
Yes, a chuck roast would be great for you to use! I hope you love this recipe, please let me know if you give it a try! xx
Absolutely divine!! Can’t wait to make this for friends and family. The flavors blended perfectly. The house smelled amazing. Perfect for a fall Sunday night dinner in front of the fire. You nailed it….like always 😍
Hey Jennifer,
Happy Monday!! So glad to hear that this recipe was a winner, thanks for giving it a go! xT
Any tips on trimming/prepping the short ribs beforehand? I can’t imagine adding the butter to the dish since there was such a thick layer of oil on top of the sauce when it was finished. Do you cut off the fat prior to searing yours?
Hey Meaghan,
You can ask your butcher for a less fatty cut of short ribs or skim the oil from the top once finished cooking. I hope this helps! xT
Hey Tieghan! Can’t wait to make this over the holidays. The blog post mentions that you could use meatballs instead of the short ribs – would you sear those first and then just replace instead of the ribs, without any other changes to the steps/recipe? Thanks so much!!
Hi Devi,
I would just cook the sauce and serve with your favorite meatballs:) Please let me know if you have any other questions! xT
Absolutely delicious! I used the stove method and needed ~4 hours for my meat to me easily shreddable. Slow and steady!
Hi Julia,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Hi! Just made this recipe and love love love it! Unfortunately it’s a bit spicy for my boyfriend, how can I calm it down a bit? Love your recipes and love the new book! X Morven, from Scotland.
Hey Morven,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! I would skip the chili flakes and jalapeños next time. xx
Can I cook this on the stovetop?
Hi Ally,
Yes, that will work well for you:) I hope you love this recipe, please let me know if you give it a try! xx
I made this as directed using long cook time in crock pot to freeze and have this weekend post turkey meal. The carrots are still quite crunchy. Do you think I can reheat under pressure in the instant pot to soften the carrots? How much time in the instant pot? The sauce is amazing!!
Hi Debbie,
Thanks so much for giving the recipe a try! How were you planning to reheat? I would do slow cooker or stove top, but the carrots should soften up during the reheating process. I hope this helps! xx