Sunday Sauce Pot Roast (Print Version)
# Ingredients:
01 -
2-3 lbs beef chuck roast pieces.
02 -
1 lb spicy Italian sausage links.
03 -
2 onions, sliced thin.
04 -
6 garlic cloves, minced.
05 -
1 cup diced celery.
06 -
1 cup chopped carrots.
07 -
2 tablespoons thyme (fresh).
08 -
2 bay leaves for flavor.
09 -
2 tablespoons Italian herb blend.
10 -
2 cans of crushed San Marzano tomatoes (32 oz each).
11 -
6 oz tomato paste.
12 -
2 cups of a nice red wine.
13 -
Optional: 1 star anise for a unique flavor.
14 -
1 lb rigatoni, uncooked.
15 -
1 cup heavy cream.
16 -
1 cup freshly grated parmesan.
17 -
4 tablespoons of salted butter.
# Instructions:
01 -
Set the oven to 325°F and let it heat up.
02 -
Cut the roast into chunks, then season with salt/pepper. Shape sausage meat into mini balls.
03 -
Place meats, veggies, spices, tomatoes, wine, water, and the star anise inside a Dutch oven.
04 -
Cover tightly and cook in the oven for about 3 1/2 to 5 hours until the meat falls apart.
05 -
Tear the cooked meat into the sauce, removing the bay leaves and star anise.
06 -
Cook the rigatoni as the instructions on the package say.
07 -
Toss together the pasta, sauce, cream, parmesan, and butter until creamy and smooth.
# Notes:
01 -
A parmesan rind can add a lot of flavor.
02 -
Make the sauce early—it stores well.
03 -
Top with a bit of extra parmesan when serving.