This Sunday Sauce is a hearty, delicious crowd pleaser. There is just no other way to describe it! I was first introduced to this style of spaghetti sauce by our old babysitter, Kim, long ago when we lived in Florida and I was working full time for corporate America. While the baby (who is now 8 going on 9!) was napping and I was working, Kim would start or sometimes even make our dinner for us. And with our work schedules back then, her extra help with dinner was such a life saver at times. Granted, at that time in our lives, the meat wasn’t local and the tomatoes weren’t organic and the pasta definitely wasn’t whole-grain, BUT it was still a somewhat wholesome meal I very much enjoyed and remember to this day.
And thanks to a similar dish made by my friend Trang and a “Super Sunday Sauce” recipe I found in Rachael Ray Magazine, I was able to piece together how Kim made this for us, plus – added bonus – turn it into a dish that can simmer all day long in the slow cooker!
Slow Cooker Sunday Sauce
- 4 tablespoons olive oil - divided
- 1 pound pork ribs - country style, preferably pasture raised
- 1 pound sausage - mild Italian, preferably pasture raised, either links that have been cut into 1 inch pieces or ground sausage
- 1 pound meatballs - beef, preferably grass-fed
- 1 onion - small, diced
- 3 cloves garlic - minced
- 1 28-oz can crushed tomatoes
- 1 28-oz can diced tomatoes - with juice
- 1 teaspoon salt
- pepper - to taste
- whole-grain noodles - cooked
- basil - fresh
- parmesan cheese - freshly grated
In your largest skillet over medium heat, add 3 tablespoons of the olive oil and cook the ribs on one side for about 3 to 4 minutes. Add the prepared meatballs and sausage pieces to the pan (depending on the size of your pan you may need to cook the meat in batches) then flip the ribs over to the other side. After 2 to 3 minutes flip over the meatballs and sausage link pieces (or break up the sausage with a spatula if using ground). Keep cooking until all of the meat is done all the way through and no longer pink in the middle.
Transfer the meat from the pan to the slow cooker. In the same pan heat the remaining tablespoon of olive oil over medium heat and add the onion. After 3 or 4 minutes add the minced garlic and cook for another 30 seconds or so. Scrape the onion and garlic on top of the meat in the slow cooker.
Add both cans of tomatoes, salt, and pepper into the slow cooker on top of the meat mixture.
Turn the slow cooker on high and cook for 5 to 6 hours or until the rib meat is falling off the bone. Serve with whole-grain noodles and a side salad and enjoy!
We recommend organic ingredients when feasible.