Slow Cooker Sunday Gravy

• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds hot Italian sausage links
• 2 tablespoons tomato paste
• 4 beef short ribs (about 2 pounds)
• 2 teaspoons dried Italian herb mix
• 6 cloves garlic, smashed
• 6 sun-dried tomatoes, preferably not oil-packed
• Two 28-ounce cans crushed tomatoes
• 1 large onion, chopped
• 1 bay leaf
• Kosher salt and freshly ground black pepper
• 1 pound rigatoni or ziti
• Freshly grated Parmesan or pecorino

1. Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat.
2. Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes.
3. Push the sausage to the side of the cooker.
4. Add the tomato paste and cook, stirring, until brick red, about 1 minute.
5. Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
6. Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker.
7. If you're using a skillet, transfer the tomato mixture to the slow cooker at this point.
8. Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
9. When ready to serve, bring a large pot of salted water to a boil.
10. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
11. Drain.
12. Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter.
13. Toss the pasta with some of the sauce and transfer to a serving bowl.
14. Serve the meat and pasta with the Parmesan and remaining sauce on the side.
15. Freeze any leftover sauce for up to 1 month.

extravirgin olive oil, tomato paste, beef short ribs, italian herb mix, garlic, tomatoes, tomatoes, onion, bay leaf, kosher salt, rigatoni, parmesan

Taken from www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-sunday-gravy.html (may not work)