Slow Cooker Sunday Sauce (Sugo)
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Prep Time
30 mins
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Cook Time
8 hrs 30 mins
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Total Time
8 hrs 45 mins
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Servings
10 servings
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Calories
381 kcal
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Course
Main Course
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Cuisine
Italian, Italian-American Fussion
Slow Cooker Sunday Sauce (Sugo)
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Slow cooker Sunday sauce, also known as "sugo," is a rich, tomato-based ragu that’s a favorite for family dinners.
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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 Information
Show Details
Calories
381kcal
(19%)
Carbohydrates
18g
(6%)
Protein
22g
(44%)
Fat
24g
(37%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
3g
Monounsaturated Fat
12g
Cholesterol
74mg
(25%)
Sodium
971mg
(40%)
Potassium
1016mg
(29%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
2683IU
(54%)
Vitamin C
23mg
(26%)
Calcium
111mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 381 kcal
% Daily Value*
| Calories | 381kcal | 19% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 24g | 37% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 74mg | 25% |
| Sodium | 971mg | 40% |
| Potassium | 1016mg | 22% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 2683IU | 54% |
| Vitamin C | 23mg | 26% |
| Calcium | 111mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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