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Ingredientes
- 1 TBSP extra-virgin olive oil
- 2 hot Italian sausage links
- 2 mild Italian sausage links
- 2 TBSPs tomato paste
- 4 beef short ribs (about 2 pounds)
- 1 tsp dried oregano
- 1 tsp dried basil
- 6 cloves garlic, smashed
- Two 28-ounce cans crushed tomatoes
- 1 large onion, chopped
- 1 green bell pepper, chopped
- Kosher salt and freshly ground black pepper
- 1 lb. rigatoni or ziti
- Freshly grated Parmesan
Direcciones
- Heat a large skillet over medium-high heat.
- Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes.
- Remove the sausage to the slow cooker.
- Add the short ribs to slow cooker
- Turn the skillet down to medium and add the tomato paste and cook, stirring, until brick red, about 1 minute.
- Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
- Add the crushed tomatoes, basil, oregano, onions, green peppers, garlic and salt and pepper. Add to slow cooker.
- Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
- When ready to serve, bring a large pot of salted water to a boil.
- Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
- Drain.
- Transfer the sausage and beef to a cutting board, slice into serving portions add back into the gravy.
- Toss the pasta with some of the sauce and transfer to a serving bowl.
- Serve the meat and pasta with the Parmesan and remaining sauce on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 356g | |
| Recipe makes 8 servings | |
| Calories 514 | |
| Calories from Fat 195 | 38% |
| Total Fat 21.81g | 27% |
| Saturated Fat 7.44g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 45mg | 15% |
| Sodium 748mg | 31% |
| Potassium 938mg | 27% |
| Total Carbs 60.83g | 16% |
| Dietary Fiber 6.4g | 21% |
| Sugars 2.58g | 2% |
| Protein 20.55g | 33% |
