Pot Roast Sunday Sauce Rigatoni (Print Version)
# Ingredients:
→ Meat
01 -
1 (2-3 pound) beef chuck roast, cut into 4 chunks
02 -
1 pound ground spicy Italian sausage
→ Vegetables & Aromatics
03 -
2 yellow onions, thinly sliced
04 -
6 cloves garlic, chopped
05 -
1 cup chopped carrots
06 -
1 cup chopped celery
→ Sauce Base
07 -
2 (32 ounce) cans crushed San Marzano tomatoes
08 -
1 (6 ounce) can tomato paste
09 -
2 cups red wine
10 -
1 whole star anise (optional)
→ Seasonings
11 -
2 tablespoons Italian seasoning
12 -
2 bay leaves
13 -
2 tablespoons chopped fresh thyme
14 -
Salt and black pepper
→ Finishing
15 -
1 pound rigatoni pasta
16 -
1 cup cream
17 -
1 cup grated parmesan cheese
18 -
4 tablespoons salted butter
# Instructions:
01 -
Preheat oven to 325°F. Season chuck roast with salt and pepper and place in Dutch oven. Form sausage into tiny meatballs and arrange around roast.
02 -
Add onions, garlic, carrots, celery, seasonings, herbs. Pour in tomatoes, paste, wine, water, and star anise. Add parmesan rind if available.
03 -
Cover and roast 3½ to 5 hours until meat is very tender. Shred meat in sauce. Remove star anise and bay leaves.
04 -
Cook pasta according to package. Return to pot and add sauce, cream, parmesan, and butter. Toss to combine.
# Notes:
01 -
Long, slow-cooked Sunday style sauce
02 -
Parmesan rind adds extra flavor if available
03 -
Best served with crusty bread and winter salad