Ingredients:

  • 2 lbs beef chuck roast, cut into 3-inch chunks
  • 1 lb bone-in Italian pork sausages
  • 15 pre-seared meatballs
  • 56 oz canned whole peeled San Marzano tomatoes, hand-crushed
  • 1 large yellow onion, finely diced
  • 6 cloves garlic, smashed
  • 1 large carrot, grated
  • 6 oz double-concentrated tomato paste
  • 0.5 cup dry red wine
  • 2 sprigs fresh rosemary
  • 1 bunch fresh basil
  • 1 tbsp dried oregano
  • 1 tsp red pepper flakes
  • 2 tbsp olive oil
  • Salt and black pepper to taste

Instructions:

  1. Heat 2 tbsp olive oil in your skillet over medium high heat. Season the 2 lbs beef chuck chunks generously with salt and pepper.
  2. Place them in the hot oil - do not crowd the pan - and sear for 3-4 minutes per side until a dark brown crust forms. Remove the beef and place it directly into the slow cooker. Repeat with the 1 lb bone in sausages just to brown the casings.
  3. In the same skillet (don't wash it!), add the diced yellow onion and grated carrot. Sauté for 5 minutes until the onions are translucent and picking up the brown bits from the meat. Add the 6 cloves of smashed garlic and 6 oz tomato paste. Cook for 2 more minutes, stirring constantly, until the paste turns a deep rust color and smells toasted.
  4. Pour the 0.5 cup dry red wine into the skillet. Use a wooden spoon to scrape every bit of caramelized flavor off the bottom. Let it bubble for 1 minute. Pour this entire mixture over the meat in the slow cooker.
  5. Add the 56 oz hand crushed San Marzano tomatoes, 1 tbsp dried oregano, 1 tsp red pepper flakes, and the 2 sprigs of rosemary. Stir gently to combine, ensuring the meat is mostly submerged. Add the 15 pre seared meatballs on top.
  6. Cover and cook on LOW for 8 hours. Avoid opening the lid, as this drops the internal temperature and adds 15-20 minutes to the cook time for every peek.
  7. After 8 hours, remove the rosemary sprigs and the bones from the sausages (the meat should fall right off). Use two forks to gently break the beef chuck into smaller, bite-sized pieces. Stir in the freshly chopped bunch of basil. Let it sit on the warm setting for 15 minutes until the basil wilted and the sauce has settled.