Description

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

Instructions

Preheat the oven to 325°F (163°C).
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.
Add the sliced onions, chopped garlic, carrots, celery, Italian seasoning, bay leaves, and chopped thyme to the Dutch oven.
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.
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.
Once the roast is done, shred the beef in the sauce. Discard the star anise and bay leaves.
While the sauce is cooking, prepare the rigatoni pasta according to package directions. Drain and return the pasta to the pot.
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.
Serve with extra parmesan cheese and crispy butter-fried herbs for added flavor and texture.

Notes

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.