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!
