Slow Cooker Sunday Sauce (Sugo)
Slow cooker Sunday sauce, also known as "sugo," is a rich, tomato-based ragu that’s a favorite for family dinners.
Servings: 10 servings
Equipment
- 1 7-quart slow cooker
Ingredients
- 2 tablespoons olive oil
- 2 pounds bone-in beef short ribs
- 1 pound Italian sausage, hot or mild
- 1 ½ cups diced onion, about 1 medium onion
- 1 cup diced carrots, about 3 medium carrots
- 3 tablespoons minced garlic, about 9 cloves
- 1 (28-ounce) can whole San Marzano tomatoes
- 1 (28-ounce) can crushed San Marzano tomatoes
- 1 (6-ounce) can tomato paste
- ½ cup dry red wine
- 1 ½ tablespoons dried basil
- 1 tablespoon dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
Instructions
- Add the 2 tablespoons olive oil to a large skillet and heat over medium-high. Add the 2 pounds bone-in beef short ribs to the pan and sear on all sides for 1-2 minutes until a nice crust has formed. Remove from the pan and place the short ribs in the greased pot of a 7-quart slow cooker.
- Add the 1 ½ cups diced onion, and 1 cup diced carrots, to the pan and cook in the remaining oil for 2-3 minutes until the onions are translucent. Add the 3 tablespoons minced garlic, and cook for an additional minute before transferring to the slow cooker.
- Cook the 1 pound Italian sausage, in the skillet until no pink remains. Drain off any fat before adding to the slow cooker.
- Add the 1 (28-ounce) can whole San Marzano tomatoes, 1 (28-ounce) can crushed San Marzano tomatoes,1 (6-ounce) can tomato paste, ½ cup dry red wine, 1 ½ tablespoons dried basil, 1 tablespoon dried oregano, 2 teaspoons dried thyme, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper to the slow cooker and stir until everything is well combined. It’s alright if the short ribs fall apart as you mix everything.
- Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours. Shred the short ribs with two forks and discard the bones before serving.
- Serve over al dente pasta with pecorino romano cheese on top.
Nutrition
Calories: 381kcal | Carbohydrates: 18g | Protein: 22g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 74mg | Sodium: 971mg | Potassium: 1016mg | Fiber: 4g | Sugar: 9g | Vitamin A: 2683IU | Vitamin C: 23mg | Calcium: 111mg | Iron: 5mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
