Pot Roast Sunday Sauce with Rigatoni Recipe

Introduction

This Pot Roast Sunday Sauce with Rigatoni is a hearty, comforting meal perfect for a cozy weekend dinner. Tender beef chuck roast simmers slowly in a rich tomato and red wine sauce, then is tossed with rigatoni, cream, and parmesan for a satisfying finish.

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 (optional)
• 1 pound rigatoni pasta
• 1 cup cream
• 1 cup grated parmesan cheese
• 4 tablespoons salted butter

Instructions

1. Step 1: Preheat your oven to 325° F. Season the beef chuck roast chunks generously with salt and black pepper and arrange them in the bottom of a large, oven-safe Dutch oven.
2. Step 2: Roll the spicy Italian sausage into small meatballs and place them around the roast in the Dutch oven.
3. Step 3: Add the sliced onions, chopped garlic, carrots, celery, Italian seasoning, bay leaves, and fresh thyme to the pot. Pour in the crushed tomatoes, add the tomato paste, red wine, 2 cups of water, and the star anise if using. If you have a parmesan rind, add it now for extra flavor.
4. Step 4: Cover the Dutch oven and roast in the oven for 3 1/2 to 5 hours, until the meat is very tender and easy to shred. Once done, shred the meat directly in the sauce and discard the star anise and bay leaves.
5. Step 5: Cook the rigatoni pasta according to the package directions. Drain the pasta and return it to the pot.
6. Step 6: Spoon the shredded pot roast Sunday sauce over the rigatoni. Add the cream, grated parmesan, and butter, then toss everything together until well combined and creamy.
7. Step 7: Serve generously topped with extra parmesan cheese and, if desired, crispy butter-fried herbs for added texture and flavor. Enjoy your comforting meal!

Tips & Variations

• For an extra depth of flavor, add a parmesan rind during the sauce simmering process and remove before serving.
• If you prefer less heat, use mild Italian sausage instead of spicy.
• Try adding a pinch of red pepper flakes to the sauce for an extra kick.
• Fresh basil or parsley makes a great garnish to brighten the dish before serving.

Storage

Store any leftover sauce and pasta in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm on the stove over low heat with a splash of cream or water to loosen the sauce and keep it creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the sauce in advance?

Yes, the sauce can be made a day ahead and refrigerated. The flavors tend to develop even more overnight, making the dish taste better the next day.

What can I substitute for rigatoni?

You can use any sturdy pasta like penne, ziti, or even pappardelle. The key is to choose a pasta that holds up well to the rich sauce and shredded meat.

Pot Roast Sunday Sauce with Rigatoni Recipe

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★★★★★

4.9 from 63 reviews

• Author: Jack
• Total Time: 3 hours 50 minutes to 5 hours 20 minutes
• Yield: 6 to 8 servings 1x

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Description

This Pot Roast Sunday Sauce and Rigatoni recipe features a tender, slow-roasted beef chuck simmered in a rich, flavorful Italian-style tomato sauce made with spicy Italian sausage, aromatic vegetables, red wine, and herbs. Served over perfectly cooked rigatoni pasta and finished with cream, Parmesan cheese, and butter for a hearty and comforting Italian meal.

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Ingredients

Scale 1x2x3x

Meat

• 1 (2-3 pound) beef chuck roast, cut into 4 chunks
• salt and black pepper, to taste
• 1 pound ground spicy Italian sausage

Vegetables and Herbs

• 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

Tomatoes and Liquids

• 2 cans (32 ounce) crushed San Marzano tomatoes
• 1 can (6 ounce) tomato paste
• 2 cups red wine
• 2 cups water
• 1 whole star anise (optional)

Pasta and Finishing Ingredients

• 1 pound rigatoni pasta
• 1 cup cream
• 1 cup grated Parmesan cheese
• 4 tablespoons salted butter

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Instructions

1. Prepare the Oven and Roast: Preheat your oven to 325°F (163°C). In a large, oven-safe Dutch oven, arrange the beef chuck roast pieces at the bottom. Season them generously with salt and black pepper.
2. Form Sausage Meatballs: Roll the ground spicy Italian sausage into tiny meatballs and place them around the beef chuck in the Dutch oven.
3. Add Vegetables and Herbs: Layer the thinly sliced onions, chopped garlic, carrots, and celery over and around the meat. Sprinkle in the Italian seasoning, bay leaves, and fresh thyme for aromatic depth.
4. Add Tomatoes and Liquids: Pour the crushed San Marzano tomatoes over the mixture along with the tomato paste. Pour in the red wine and 2 cups of water. Add the star anise if using, and if available, include a Parmesan rind to enrich the sauce.
5. Roast Slowly: Cover the Dutch oven and place it in the oven. Roast for 3.5 to 5 hours, or until the beef is very tender and falling apart. Once done, shred the beef directly in the sauce with forks. Remove and discard the star anise and bay leaves.
6. Cook the Pasta: While the meat roasts, cook the rigatoni pasta according to package instructions until al dente. Drain the pasta and return it to the pot.
7. Combine Pasta and Sauce: Spoon the shredded beef Sunday sauce over the rigatoni. Add the cream, grated Parmesan cheese, and butter. Toss everything together gently to coat the pasta thoroughly with the rich sauce.
8. Serve: Serve the dish immediately with extra Parmesan cheese and optionally crispy herbs fried in butter for garnish. Enjoy your hearty Italian comfort meal!

Notes

• For extra richness, add a Parmesan rind while roasting the sauce to deepen the flavor.
• Star anise is optional but adds a subtle, warm licorice note to the sauce.
• If you prefer a less spicy sauce, substitute sweet Italian sausage for the spicy variant.
• Leftover sauce can be refrigerated for up to 3 days or frozen for up to 3 months.
• Butter-fried herbs like sage or rosemary make an excellent garnish to add crispy texture and aroma.

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes to 5 hours
• Category: Main Dish
• Method: Baking
• Cuisine: Italian

Keywords: pot roast, Sunday sauce, rigatoni, Italian pasta, slow roasted beef, spicy Italian sausage, comfort food