Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 1/2 pounds hot Italian-style link sausage

  3. 2 tablespoons tomato paste

  4. 1/2 cup water

  5. 4 pieces beef shin, each 1 inch thick (about 3 1/2 pounds)

  6. 2 (28-ounce) cans crushed tomatoes

  7. 6 sun-dried tomatoes, preferably not oil-packed

  8. 1 large onion , chopped

  9. 6 cloves garlic, smashed

  10. 2 teaspoons dried Italian herb mix

  11. 1 bay leaf

  12. 1 tablespoon kosher salt Freshly ground black pepper

  13. 1 pound tubular pasta, such as rigatoni or ziti Freshly grated Parmesan or pecorino

Instructions Jump to Ingredients ↑

  1. Heat a heavy skillet over medium-high heat. Add the oil and then the sausage; cook, turning occasionally, until brown all over, about 5 minutes. Transfer the sausage to the slow cooker . Pour off and discard all the oil in the skillet and return it to the heat. Add the tomato paste and cook, stirring, until brick red, about 1 minute. Add the water and bring to a boil , stirring to scrape up the browned bits. Pour the mixture over the sausage. Add the beef shins, crushed tomatoes, sun-dried tomatoes, onion, garlic , Italian herbs , bay leaf, salt, and pepper to taste. Set the slow cooker on LOW for 8 hours, cover, and cook until the beef is very tender. When ready to serve, bring a large pot of water to a boil and salt it generously. Add the pasta to the boiling water and cook, stirring occasionally, until al dente , about 10 minutes. Transfer the sausage and beef to a cutting board, slice into serving portions, and arrange on a serving platter. Drain the pasta and toss with some of the sauce; transfer to a serving bowl. Serve the meat and pasta separately with sauce on the side. Freeze any leftover sauce for up to 3 months.


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