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1
Heat a large skillet or a 5 1/2- to 6-quart stovetop-safe slow cooker insert over medium-high heat.
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2
Add the oil and sausage and cook, turning occasionally, until brown all over, 7 to 8 minutes.
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3
Push the sausage to the side of the cooker.
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4
Add the tomato paste and cook, stirring, until brick red, about 1 minute.
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5
Add 1/2 cup water and bring to a boil, stirring to scrape up the browned bits.
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6
Add the short ribs, Italian herbs, garlic, sun-dried tomatoes, crushed tomatoes, onions, bay leaf, 1 tablespoon salt and some pepper to the insert and put it into the slow cooker.
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7
If you're using a skillet, transfer the tomato mixture to the slow cooker at this point.
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8
Cover the cooker, set it on low and cook until the beef is very tender, 6 to 8 hours.
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9
When ready to serve, bring a large pot of salted water to a boil.
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10
Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes.
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11
Drain.
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12
Transfer the sausage and beef to a cutting board, slice into serving portions and arrange on a serving platter.
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13
Toss the pasta with some of the sauce and transfer to a serving bowl.
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14
Serve the meat and pasta with the Parmesan and remaining sauce on the side.
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15
Freeze any leftover sauce for up to 1 month.
