This tomato sauce with meat is famous among immigrants from Italy, living on the east coast of the US like sunday gravy. The name is due to tradition. It is on the last day of the week Italians have a big family dinner, which, of course, isn’t dispenses with pasta and tasty sauce to it. Main steps preparation of the dish: sausage frying, deglazing and adding other ingredients. Cope with everything else slow cooker-crock-pot, and at this time you can relax, getting ready to take compliments about the dish and serve добавку. 
Time: 8 час. 30 min. Difficulty: easy. Servings: 6-8. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. l olive oil
- 680 gr. raw spicy salsicci in shells
- 2 tbsp. l tomato paste
- 4 beef ribs (approximately 910 gr.)
- 2 tsp dried mix of italian herbs
- 6 garlic cloves crushed
- 6 sun-dried tomatoes, preferably not in vegetable oil
- 2 cans (790 gr. Each) mashed tomatoes
- 1 large onion, chopped
- 1 bay leaf
- 450 gr rigatoni or ziti pasta
- Freshly grated parmesan or pecorino
Recipes with similar ingredients: kupat (sausages for frying), tomato paste, beef ribs, Italian seasonings, garlic, tomatoes sun-dried, mashed tomatoes, onions, bay leaves, pasta rigatoni, ziti pasta, parmesan cheese, pecorino romano cheese
Recipe preparation:
- Heat a large frying pan over medium-high heat or inner bowl of the slow cooker (5.2–5.7 l) suitable for use on the stove. Add vegetable oil and salsichcha. Roast periodically until brown from all sides (7-8 minutes). Move the sausages to the edge of the multicooker. Add tomato paste. Cook, stirring, until cooked. brick red (approximately 1 minute). Pour 1/2 tbsp. water and bring to a boil, stirring to separate those who have sunk to the bottom toasted slices.
- Add ribs, Italian herbs, garlic, sun-dried tomatoes, mashed tomatoes, onions, bay leaf, 1 tbsp. l salt and a little pepper into the bowl, then insert it into the slow cooker. If you use In the pan, move the tomato mixture at this stage to slow cooker. Cover, set minimum temperature and cook until the beef is very soft (6-8 hours).
- When ready to serve, bring to a large saucepan boiling salted water. Pour pasta and cook, periodically stirring until al dente (about 10 minutes). Drain the water in which the pasta was cooked.
- Move the salsichcha and beef onto a chopping board, chop Serve for serving and place on a serving platter. Mix paste with a little sauce and transfer to a bowl for filing.
- Serve the meat and pasta with parmesan with the remaining sauce, putting it on the table separately. The remaining sauce can be frozen by 1 month.
