Crockpot Sunday Sauce

My Simple Crockpot Sunday Sauce: A Weeknight Winner

Sundays used to be synonymous with a mountain of dishes. The aroma of simmering sauces, the clatter of pans, and the inevitable exhaustion after hours spent in the kitchen. But somewhere along the way, I discovered the magic of the slow cooker. My Crockpot Sunday Sauce isn't just a recipe; it's a life-saver, a time-management marvel that transforms a potentially stressful day into a relaxed, flavorful experience.

This recipe is my go-to, the one I whip up when I crave comfort food but don't have the energy for an all-day cooking marathon. It's adaptable too – I've tweaked it over the years, adjusting seasonings to suit my mood and pantry contents. Sometimes I add a splash of balsamic vinegar for depth, other times a pinch of extra red pepper flakes for a little kick. The beauty of this recipe lies in its flexibility. Feel free to experiment!

The ingredients are simple, mostly pantry staples: short ribs (bone-in for extra flavor!), canned tomatoes, onions, garlic, herbs – the classic Italian combination we all know and love. The slow cooker does all the heavy lifting, gently melting the short ribs into tender perfection and infusing the sauce with an irresistible richness. The result is a deeply satisfying sauce that’s perfect for pasta, sandwiches, pizza, or even as a base for lasagna. It’s versatile enough to satisfy every craving.

Beyond the Recipe: A Sunday Ritual

For me, making this sauce is more than just cooking; it’s a ritual. It’s the comforting hum of the crockpot filling my kitchen with warmth on a chilly Sunday. It's the anticipation of that rich, savory aroma that permeates my home, promising a delicious meal later. It’s the feeling of accomplishment, of having created something nourishing and delicious with minimal fuss. This isn't just about the sauce itself; it's about slowing down, savoring the process, and creating a cozy atmosphere in my home.

Tips for Success

While the recipe is incredibly simple, here are a few tips to ensure the perfect result:

• Don’t skip searing the short ribs: While it’s an optional step, searing the ribs adds a depth of flavor that you won't get otherwise. Just a quick sear on all sides makes a world of difference.
• Use good quality tomatoes: San Marzano tomatoes are ideal for this recipe, but any high-quality canned tomatoes will work.
• Don't be afraid to experiment with spices: Feel free to add other herbs and spices to customize the flavor to your liking. A bay leaf, a pinch of fennel seeds, or a dash of Worcestershire sauce can all add interesting complexity.
• Adjust the consistency: If you prefer a smoother sauce, use an immersion blender to puree it before adding the shredded short ribs. For a thicker sauce, let it simmer uncovered for a while after adding the pasta.

Serving Suggestions

The possibilities are endless! Serve this sauce over your favorite pasta, use it as a base for lasagna or other baked pasta dishes, spoon it onto toasted bread for an open-faced sandwich, or use it as a flavorful pizza topping. The rich, savory flavor complements so many dishes, making it a versatile addition to your culinary repertoire.

More than just a meal, it’s a feeling

This Crockpot Sunday Sauce isn't just about the deliciousness; it's about the feeling of warmth and comfort it brings. It represents a slower pace, a moment to reconnect with the simple pleasure of good food and the joy of creating something special for myself and my loved ones. It's a reminder that even on busy days, there’s always time for a little bit of culinary magic.

So, next Sunday, treat yourself to this simple, yet extraordinary sauce. Let the comforting aroma fill your home, and enjoy the satisfaction of a delicious, effortlessly created meal. You deserve it.

Step-by-step

• The night before or the morning of, heat a large heavy bottom skillet over medium high-heat and add the olive oil. Add the ribs to the skillet and sprinkle with salt + pepper. Sear the ribs on all sides for about 1 minute per side. Remove the ribs and place them in the crockpot bowl.
• In a heavy-bottomed sauce pan, preferably lighter in color (to better observe the color of the butter so it doesn't burn) add the butter, melt butter over medium heat until just browned. Butter will melt, foam, and froth, then begin to brown along the bottom. Whisk browned bits off of the bottom of the pan and pour all the butter over the ribs.
• To the crockpot, add the red wine, tomatoes, onions, garlic, carrot, jalapeños (if using), basil, parsley, oregano, thyme, crushed red pepper, salt and pepper. If you have a parmesan rind on hand, toss that in the crockpot as well. Cover the crockpot and cook on low for 7 to 8 hours (or 4-6 hours on high) stirring once or twice if possible.
• After 8 hours remove the short ribs, carrot and parmesan rind from the sauce, discard the carrot + rind and try to get all the short rib pieces out of the crockpot.
• Shred the short ribs with your hands or two forks.
• If you like a smooth sauce use an immersion blender to puree the sauce or transfer to a blender or food processor and then return the sauce to the crockpot. Stir the shredded short ribs, parmesan cheese and 2 tablespoons fresh basil. Taste and season with salt and pepper to your liking. If the sauce seems too thin allow it to cook with the lid off while you boil your pasta, if the sauce seems just right, keep it covered.
• Bring a large pot of salted water to a boil. Boil the pasta until al dente. Drain the pasta well.
• Serve the warm sauce over a hot a bed of pasta, on a sandwich or use in lasagnas, pasta dishes, or as a pizza topper