Pot Roast Sunday Sauce and Rigatoni

Pot Roast Sunday Sauce and Rigatoni is a comforting and flavorful dish that combines tender beef, savory sausage, and rich tomato sauce served with hearty rigatoni pasta. Perfect for a family gathering or Sunday dinner, this dish is filled with layers of flavor that are sure to satisfy everyone at the table. The slow-roasted beef, mixed with fresh vegetables, red wine, and a special blend of herbs and spices, creates a mouthwatering sauce that coats the pasta beautifully. Let’s dive into this delightful recipe!

Ingredients

• 1 (2-3 pound) beef chuck roast, cut into 4 chunks
• Salt and black pepper, to taste
• 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 ounces) crushed San Marzano tomatoes
• 1 can (6 ounces) tomato paste
• 2 cups red wine
• 1 whole star anise (optional)
• 1 pound rigatoni pasta
• 1 cup cream
• 1 cup grated parmesan cheese
• 4 tablespoons salted butter

Directions

1. Preheat the oven to 325°F (163°C).
2. Arrange the chuck roast in the bottom of a large, oven-safe Dutch oven. Season the roast generously with salt and black pepper. Roll the ground sausage into small meatballs and place them around the roast.
3. Add the sliced onions, chopped garlic, carrots, celery, Italian seasoning, bay leaves, and chopped thyme to the Dutch oven.
4. Pour in the crushed San Marzano tomatoes, tomato paste, and red wine. Add 2 cups of water and the star anise (if using). If you have a parmesan rind, add it to the pot for extra flavor.
5. Cover the Dutch oven with a lid and roast in the oven for 3 ½ to 5 hours, or until the beef is very tender and easily shreds with a fork.
6. Once the roast is done, shred the beef in the sauce. Discard the star anise and bay leaves.
7. While the sauce is cooking, prepare the rigatoni pasta according to package directions. Drain and return the pasta to the pot.
8. Spoon the Sunday sauce over the pasta, adding the cream, parmesan cheese, and butter. Toss to combine, ensuring the pasta is well coated with the sauce.
9. Serve with extra parmesan cheese and crispy butter-fried herbs for added flavor and texture.

Serving and Storage Tips

Serving Tips
Pot Roast Sunday Sauce and Rigatoni is a filling and flavorful dish, perfect for family meals or special gatherings. Serve it hot with a generous sprinkle of freshly grated Parmesan cheese and a side of garlic bread or crusty rolls to soak up the rich sauce. A fresh green salad with a light vinaigrette pairs nicely with the richness of the dish, adding a refreshing contrast. For added flavor, top the dish with crispy butter-fried herbs or fresh basil for an extra burst of aroma and taste.

Storage Tips
If you have leftovers, store the sauce and rigatoni pasta separately in airtight containers in the refrigerator. The sauce will last for up to 4 days, while the pasta will stay fresh for about 3 days. To reheat, place the sauce in a saucepan over low heat, adding a bit of water or broth to reach your desired consistency. Reheat the pasta separately and then combine the two before serving. If you have enough sauce left, it can be frozen for up to 3 months, making it easy to enjoy a hearty meal later on. Just make sure to let the sauce cool completely before transferring it to a freezer-safe container.

Variations

1. Meat Options
   • Beef Brisket: If you prefer a different cut of beef, try using brisket instead of chuck roast. Brisket becomes very tender when slow-cooked, and it adds a slightly different flavor profile.
   • Pork Shoulder: For a twist on the traditional pot roast, substitute pork shoulder for the beef. It will offer a different texture and a slightly sweeter taste.
   • Ground Meat: Instead of rolling the Italian sausage into meatballs, you can brown ground Italian sausage and mix it directly into the sauce for a more uniform texture.
2. Vegetable Variations
   • Add Mushrooms: For an earthy flavor, sauté sliced mushrooms and add them to the sauce. Mushrooms complement the richness of the beef and add a nice depth of flavor.
   • Bell Peppers: You can include bell peppers for an additional layer of sweetness and texture. Red, yellow, or orange bell peppers work well in this recipe.
   • Zucchini or Squash: Add chopped zucchini or squash to the sauce for a healthy vegetable addition. They cook down beautifully and blend well with the other ingredients.
3. Herb Variations
   • Basil: Fresh basil added just before serving will give the sauce a refreshing, aromatic flavor.
   • Oregano: Swap out some of the thyme for oregano for a more Mediterranean flair.
   • Rosemary: Rosemary pairs beautifully with pot roast and will add a fragrant, woody flavor to the sauce.
4. Wine Variations
   • Red Wine Substitution: If you prefer a non-alcoholic option, replace red wine with a rich, flavorful broth, such as beef or vegetable broth. This will still create a deep, savory sauce without the alcohol.
   • White Wine: For a lighter, more delicate sauce, you can use white wine instead of red wine. This will give the dish a slightly different, but equally delicious, flavor.
5. Pasta Variations
   • Different Pasta Shapes: While rigatoni is a great choice, you can also use penne, ziti, or cavatappi for a similar texture. These shapes are perfect for holding onto the sauce.
   • Whole Wheat Pasta: For a healthier variation, swap regular pasta for whole wheat rigatoni to add fiber and a nutty flavor.
   • Gluten-Free Pasta: If you’re gluten intolerant, use gluten-free rigatoni or any gluten-free pasta of your choice.
6. Dairy-Free Version
   • Cream Substitute: If you need a dairy-free version, substitute the cream with coconut milk or a dairy-free cream alternative. This will maintain the creamy texture without the dairy.
   • Vegan Cheese: Use a plant-based Parmesan or nutritional yeast as a substitute for the Parmesan cheese to make the dish vegan-friendly.

These variations allow you to customize the dish to your personal preferences while maintaining the essence of the original Pot Roast Sunday Sauce and Rigatoni recipe. Whether you prefer different meats, vegetables, or even dairy alternatives, this dish is versatile and perfect for experimenting with different flavors.

FAQs

1. Can I use a different cut of beef for the pot roast? Yes, you can substitute the beef chuck roast with cuts like brisket, round roast, or even short ribs. Each cut will provide a slightly different texture, but all will work well with the slow-cooking method.
2. What if I don’t have San Marzano tomatoes? If you can’t find San Marzano tomatoes, you can use any high-quality crushed tomatoes. The flavor might not be as sweet and rich, but the dish will still be delicious.
3. Can I make this dish ahead of time? Absolutely! You can prepare the sauce a day in advance and store it in the refrigerator. When ready to serve, just heat it up and cook the pasta.
4. How do I make the sauce spicier? To add some heat, you can include crushed red pepper flakes or a chopped chili pepper (like jalapeño) when cooking the vegetables. You can also try adding spicy Italian sausage for an extra kick.
5. Is it okay to use canned tomato paste instead of fresh? Yes, canned tomato paste is a great substitute for fresh tomato paste and is the most common choice for recipes like this. Just be sure to measure it out correctly.
6. Can I use a slow cooker for this recipe? Yes, you can cook the sauce in a slow cooker. Simply brown the meats and vegetables on the stovetop, then transfer everything to the slow cooker and cook on low for 6-8 hours until the meat is tender.
7. What should I serve with this dish? While this dish is hearty on its own, it pairs beautifully with a simple side salad, garlic bread, or roasted vegetables. You can also serve it with a glass of red wine for a complete meal.
8. Can I freeze leftovers? Yes, you can freeze leftover Sunday sauce and rigatoni. Simply store the sauce in an airtight container and the pasta separately. When ready to eat, thaw and reheat the sauce, then cook fresh pasta to serve with it.
9. What if I don’t have bay leaves? If you don’t have bay leaves, you can skip them or replace them with a small amount of dried thyme or oregano for a similar earthy flavor.
10. Can I make this recipe dairy-free? Yes, you can make this recipe dairy-free by substituting the cream with coconut milk or a dairy-free alternative. You can also use a plant-based cheese for the parmesan topping.

This Pot Roast Sunday Sauce and Rigatoni is the ultimate comfort food, offering a satisfying and hearty meal that will bring everyone to the table. The rich, slow-cooked sauce combined with perfectly cooked rigatoni pasta creates a dish that’s both flavorful and filling. Whether you’re cooking for a special occasion or a cozy family dinner, this recipe is sure to become a beloved favorite. Enjoy every bite!

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