Slow Cooker Sunday Gravy

Ingredients:

• 2 tbsp. l. olive oil
• 680 g raw hot salsiccia in casings
• 2 tbsp tomato paste
• 4 beef ribs (about 910 g)
• 2 tsp dried Italian herb mix
• 6 cloves garlic, crushed
• 6 sun-dried tomatoes, preferably not in vegetable oil
• 2 cans (790 g each) of pureed tomatoes
• 1 large onion, chopped
• 1 bay leaf
• 450 g rigatoni or ziti pasta
• Freshly grated Parmesan or Pecorino

Preparation:

1. Heat a large skillet or stovetop-safe slow cooker (5.2–5.7 quarts) over medium-high heat. Add the vegetable oil and sausage. Cook, turning occasionally, until browned on all sides, 7–8 minutes. Push the sausages to the edge of the slow cooker. Add the tomato paste. Cook, stirring, until brick-red, about 1 minute. Pour in 1/2 cup water and bring to a boil, stirring to loosen any browned bits.
2. Add the ribs, Italian herbs, garlic, sun-dried tomatoes, tomato puree, onion, bay leaf, 1 tablespoon of salt, and a pinch of pepper to the bowl, then place it in the slow cooker. If using a skillet, transfer the tomato mixture to the slow cooker at this point. Cover, set the heat to low, and cook until the beef is very tender (6-8 hours).
3. 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 the pasta.
4. Transfer the salsiccia and beef to a cutting board, cut into serving portions, and arrange on a serving platter. Toss the pasta with a little sauce and transfer to a serving bowl.
5. Serve the meat and pasta with Parmesan cheese along with the remaining sauce, serving separately. Leftover sauce can be frozen for up to 1 month.