Categories: Pasta
Ingredients
- 1 tbsp. olive oil
- 1 1/2 lb. bone-in beef short ribs
- 12 oz. hot Italian sausage
- 2 cups finely chopped yellow onion
- 1/2 cup finely chopped celery
- 3 tbsp. minced garlic
- 5 tbsp. tomato paste
- 1/4 cup dry red wine
- 28 oz. can crushed tomatoes
- 1 rosemary sprig
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1/8 tsp crushed red pepper
- 14 oz. uncooked spaghetti
- 4 tsp red wine vinegar
- 1 1/8 tsp kosher salt
Directions
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Heat oil in a large skillet over medium-high. Add short ribs and sausage in batches; cook, turning occasionally, until browned on all sides. Transfer to a plate.
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Reduce heat to medium; add onion, celery, and garlic to skillet; cook, stirring often, until lightly browned, about 5 minutes. Add tomato paste; cook, stirring constantly, 1 minute. Remove from heat; add red wine, scraping bottom of skillet with a wooden spoon to loosen browned bits. Pour mixture into a slow cooker. Stir in tomatoes, rosemary, thyme, oregano and red pepper. Add short ribs and sausage, submerging in tomato mixture. Cover and cook on LOW until short ribs are tender, about 7 hours.
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Transfer short rubs and sausage links to a cutting board. Skim and discard fat from surface of tomato sauce in slow cooker. Discard rosemary. Let short ribs and sausage links cool 10 minutes.
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Meanwhile, prepare pasta as directed. Cover to keep warm until ready to serve.
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Remove meat from bones of short ribs; shred meat, and return to slow cooker. Discard bones. Cut sausage links crosswise into 1/2-inch-thick slices; return to slow cooker. Stir in vinegar and salt. Serve sauce over pasta.