Sunday Sauce Pot Roast (Print Version)
# Ingredients:
01 -
3-pound beef chuck roast, cut into chunks.
02 -
1 pound hot Italian sausage links.
03 -
2 yellow onions, sliced thin.
04 -
6 cloves minced garlic.
05 -
1 cup diced celery.
06 -
1 cup diced carrots.
07 -
2 teaspoons dried Italian herbs.
08 -
2 dried bay leaves.
09 -
2 teaspoons fresh thyme leaves.
10 -
Two 32-ounce cans of crushed San Marzano tomatoes.
11 -
6-ounce can of tomato paste.
12 -
2 cups dry red wine.
13 -
1 whole star anise (optional).
14 -
1 pound rigatoni shells.
15 -
1 cup heavy cream.
16 -
1 cup of shredded parmesan.
17 -
4 tablespoons salted butter.
# Instructions:
01 -
Set your oven temperature to 325°F and let it heat up.
02 -
Rub the roast chunks with some salt and pepper. Roll the sausage into small balls.
03 -
In the Dutch oven, place the meats, veggies, seasoning, tomatoes, wine, water, and star anise.
04 -
Cover the pot and bake for about 3 1/2 to 5 hours until the beef falls apart.
05 -
Pull the meat apart into shreds, then remove the star anise and bay leaves.
06 -
Cook the rigatoni following the package directions.
07 -
Toss the cooked pasta with the sauce, cream, parmesan, and butter until smooth.
# Notes:
01 -
Try adding a parmesan rind for richer flavor.
02 -
This sauce keeps well if made earlier.
03 -
Don’t forget extra parmesan on top when serving.