1/4 cup olive oil 1 pound beef short ribs, trimmed 1 cup roughly chopped onions 4 cloves garlic, roughly chopped 1/2 cup red wine 1 can (6 ounce size) tomato paste 1/2 cup warm water 8 cups canned whole plum tomatoes, pureed 5 fresh basil leaves 1 tablespoon chopped fresh oregano leaves salt and pepper
Warm olive oil in a pot set over medium-high heat, sear the beef short ribs until brown on all sides, about 10 minutes. Remove and place in crock pot.
Cook the onions and garlic in the same pot. Reduce the heat to low and cook until the onions begin to soften, about 5 minutes.
Stir in the wine, scraping the bottom of the pot.
Add the tomato paste. Fill can with the warm water to loosen any remaining paste and then pour the water into the pot. Add the tomatoes along with an additional cup warm water, basil and oregano. Season with salt and pepper to taste.
Transfer tomato mixture to crock pot to cover beef. Cover and cook over low heat for 4-6 hours. At end of cooking time, remove and discard bones (beef should fall right off the bone) and thin with water to desired consistency if sauce becomes too thick. Adjust seasoning to taste.
NOTE: If you have made meatballs, they may be added during the last half hour of cooking. The meatballs will soften and absorb some of the sauce.