10 hours 50 minutesBatch Meal

Slow cooker short rib bolognese with zucchini noodles

Makes: enough for three meals
Makes: enough for three meals


  • 1 ½ yellow onions
  • 3 carrots
  • 4 ½ lbs beef short ribs
  • ¾ cup red wine
  • 9 cups canned diced tomatoes
  • ¾ cup sun-dried tomatoes
  • 3 tbsp minced garlic
  • 3 tbsp italian seasoning
  • ¾ tsp red pepper flakes
  • 1 ½ cups fresh basil
  • 9 zucchinis
  • 3 tbsp olive oil


    To do ahead:

  1. Peel and dice onion and carrot.

  2. In a slow cooker, combine short ribs, red wine, diced tomatoes and their liquid, sun-dried tomatoes, onion, garlic, carrot, italian seasoning, red pepper flakes, ¾ cup basil, and a pinch of salt and pepper. Cover and cook on low 7 to 8 hours.

  3. At mealtime:

  4. Remove short ribs from the slow cooker and shred the meat into bite-sized pieces. Return to the sauce and season with salt and pepper. (If sauce is thin, keep uncovered while pasta cooks.)

  5. Meanwhile, with a vegetable peeler, spiralizer, or sharp knife, peel zucchini lengthwise into long, thin "noodles." Heat olive oil in a skillet over medium-high heat. Add zucchini and cook 3 minutes, until al dente.

  6. Enjoy short ribs and sauce over zucchini noodles, garnished with remaining ¾ cup basil.