Classic Italian Pot Roast Sunday Sauce with Rigatoni (Print version)
A slow-braised Italian pot roast in rich tomato Sunday gravy, shredded and tossed with rigatoni for a hearty family dinner.
# Ingredients:
For the pot roast
01 -
3 lb (1.4 kg) beef chuck roast
02 -
1 tablespoon kosher salt
03 -
1 teaspoon black pepper
04 -
3 tablespoons olive oil
05 -
1 large sweet onion, diced
06 -
2 large carrots, diced
07 -
3 ribs celery, diced
08 -
4 cloves garlic, minced
09 -
3 tablespoons tomato paste
10 -
1 cup (240 ml) dry red wine
11 -
1 can (28 oz / 794 g) crushed San Marzano tomatoes
12 -
2 cups (480 ml) beef broth
13 -
3 sprigs fresh rosemary
14 -
5 sprigs fresh thyme
15 -
2 bay leaves
For the pasta and finish
16 -
1 lb (450 g) rigatoni
17 -
1/2 cup fresh parsley, chopped
18 -
Grated Parmesan cheese, for serving
# Instructions:
01 -
Pat the chuck roast dry and season generously with salt and pepper. Sear in olive oil over medium-high heat until deeply browned on all sides, about 12-15 minutes total. Remove to a plate.
02 -
Add onion, carrot, and celery to the same pot. Cook over medium heat until softened and lightly golden, about 8-10 minutes. Stir in garlic and tomato paste and cook for 1 minute.
03 -
Pour in the red wine and scrape up the browned bits from the bottom. Let it bubble for 3-4 minutes, then add crushed tomatoes, beef broth, rosemary, thyme, and bay leaves.
04 -
Return the beef to the pot, cover, and transfer to a 325°F oven. Cook for 3 to 3 1/2 hours until the meat shreds easily with a fork.
05 -
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package directions. Reserve 1/2 cup of pasta water, then drain.
06 -
Remove the beef and shred it into the sauce. Add the rigatoni and toss, adding a splash of pasta water if needed. Finish with parsley and grated Parmesan.
# Good to know:
01 -
Best served immediately while the sauce is silky.
02 -
Refrigerate leftover sauce for up to 4 days.