Sunday Sauce Rigatoni (Print Version)
# Ingredients:
→ Proteins
01 -
1 lb spicy Italian sausage, rolled into small balls
02 -
2-3 lb chuck roast, divided into 4 pieces
→ Veggies & Aromatics
03 -
1 cup celery, diced small
04 -
6 garlic cloves, minced
05 -
2 onions, sliced thin
06 -
1 cup carrots, chopped
→ Saucy Ingredients
07 -
2 large cans (32 oz each) crushed San Marzano tomatoes
08 -
6 oz can of tomato paste
09 -
2 cups of red wine
10 -
1 whole star anise (skip if you want)
→ Herbs & Spice Mix
11 -
2 bay leaves
12 -
2 tbsp fresh thyme, finely chopped
13 -
2 tbsp Italian herb blend
14 -
Salt and pepper to taste
→ To Finish
15 -
16 oz rigatoni pasta
16 -
1 cup freshly grated parmesan
17 -
4 tbsp butter, salted
18 -
1 cup heavy cream
# Instructions:
01 -
Heat the oven to 325°F. Sprinkle salt and pepper over the roast before placing it in a Dutch oven. Roll the sausage into small balls and place them around the chunks of beef.
02 -
Toss in onions, garlic, carrots, and celery. Stir in all the herbs and seasonings. Pour the tomatoes, wine, tomato paste, and optional star anise on top. Drop in a parmesan rind if you've got one lying around.
03 -
With the lid on, bake for 3½ to 5 hours till the beef falls apart. Remove bay leaves and star anise, then shred the meat into the sauce.
04 -
Boil pasta as per package directions. Toss it back into the pot, then mix in the sauce, butter, cream, and cheese. Give it a gentle stir until everything comes together nicely.
# Notes:
01 -
Perfect for a long, relaxed weekend meal
02 -
Tossing in a parmesan rind gives extra richness
03 -
Goes great with crunchy bread and a side veggie salad