1 medium onion, thinly sliced
1/4 cup sun-dried tomato spread (from Produce)
1 (1.3-oz) packet Parma Rosa sauce (or pesto) sauce mix, divided
1 teaspoon dried Italian seasoning
2 lb beef chuck short ribs
2 cups beef broth, divided
1 (24-oz) jar tomato basil pasta sauce, divided
1 (16-oz) package gnocchi pasta
1/4 teaspoon pepper
-- Slice onion.
- Slice onion. Combine tomato spread, 1 teaspoon sauce mix, and Italian seasoning; coat ribs with tomato mixture (wash hands).
- Place ribs in slow cooker with onions, one-half of the broth, and one-half of the pasta sauce; cook on HIGH for 4–6 hours (or LOW for 6–8 hours) or until meat is tender.
- Skim any excess fat from meat mixture. Whisk remaining broth, pasta sauce, and sauce mix until blended; add to slow cooker. Stir in gnocchi and pepper; cook 8–10 minutes or until pasta is tender. Serve.