1 medium onion, thinly sliced
1/4 cup sun-dried tomato spread (from Produce)
1 (1.3-oz) packet Parma Rosa (or pesto) sauce mix, divided
1 teaspoon Spice Islands Dried Italian Herb Seasoning
2 lb beef chuck short ribs
2 cups Swanson Beef Broth, divided
1 (24-oz) jar Bertolli Tomato and Basil Pasta Sauce, divided
1 (16-oz) package gnocchi pasta
1/4 teaspoon pepper
- 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.
CALORIES (per1/4 recipe) 600kcal; FAT 21g; SAT 7g; TRANS FAT 0g; CHOL 80mg; SODIUM 1980mg; CARBS 69g; FIBER 7g; SUGAR 17g; PROTEIN 36g; VIT A 25%; VIT C 15%; CALC 15%; IRON 50%