Pot Roast Sunday Sauce With Rigatoni.
Ingredients
- 1 (2-3 pound) beef chuck roast, cut into 4 chunks
- salt and black pepper
- 1 pound ground spicy Italian sausage
- 2 yellow onions, thinly sliced
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons Italian seasoning
- 2 bay leaves
- 2 tablespoons chopped fresh thyme
- 2 cans (32 ounce) crushed San Marzano tomatoes
- 1 can (6 ounce) tomato paste
- 2 cups red wine
- 1 whole star anise
- 1 pound rigatoni pasta
- 1 cup cream
- 1 cup grated parmesan cheese
- 4 tablespoons salted butter
Shop ingredients
Instacart® is a registered trademark of Maplebear Inc.
Instructions
- 1. Preheat the oven to 325° F.
- 2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and black pepper. Roll the sausage into tiny meatballs and arrange around the roast.
- 3. Add the onions, garlic, carrots, celery, Italian seasoning, bay leaves, and thyme. Pour over the tomatoes, add the tomato paste, the wine, 2 cups water, and the star anise (if using.) If you have a parmesan rind, add that too! Cover and roast for 3 1/2 to 5 hours or until very tender. Shred the meat in the sauce, it should be falling apart. Discard the star anise and bay leaves.
- 4. When ready to serve, cook the pasta according to package directions. Drain. Add the pasta back to the pot. Spoon over the Sunday sauce. Add the cream, parmesan, and butter. Toss to combine.
- 5. Serve with lots of parmesan and crispy butter-fried herbs. Enjoy!
Source
Original recipe: View Original
