Name: Pot Roast Sunday Sauce and Rigatoni Recipe
Prep time: 20 min
Cook time: 4 h 30 min
Total time: 4 h 50 min
Cuisine: Italian
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 ounce) crushed San Marzano tomatoes; 1 can (6 ounce) tomato paste; 2 cups red wine; 1 whole star anise (optional); 2 cups water; Parmesan rind (optional); 1 pound rigatoni pasta; 1 cup cream; 1 cup grated parmesan cheese; 4 tablespoons salted butter

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

Step 1: Preheat the oven to 325°F. Season the beef chuck roast chunks with salt and black pepper and arrange them in the bottom of a large, oven-safe Dutch oven.

Step 2: Roll the ground spicy Italian sausage into small meatballs and place them around the roast in the Dutch oven.

Step 3: Add the sliced onions, chopped garlic, chopped carrots, chopped celery, Italian seasoning, bay leaves, and fresh thyme. Pour in the crushed tomatoes, add the tomato paste and red wine, plus 2 cups of water. Add the star anise if using.

Step 4: Cover the Dutch oven and roast in the oven for 3 1/2 to 5 hours, or until the beef is very tender and easily shredded.

Step 5: Remove the star anise and bay leaves. Shred the beef directly into the sauce so it absorbs all the flavors.

Step 6: Cook the rigatoni pasta according to package instructions. Drain and return it to the pot. Spoon the pot roast Sunday sauce over the pasta.

Step 7: Stir in the cream, grated parmesan, and salted butter, tossing everything gently to combine and melt the cheese and butter into the sauce.

Step 8: Serve immediately with extra parmesan and, if desired, crispy butter-fried herbs on top for garnish. Enjoy!

Tips & Variations

For an extra depth of flavor, add a parmesan rind to the sauce while it cooks and remove it before serving.

Substitute spicy Italian sausage with sweet Italian sausage if you prefer a milder sauce.

If star anise is unavailable, you can omit it; the sauce will still be delicious and richly spiced.

Use a Dutch oven with a tight-fitting lid to keep moisture in while roasting the beef.

Storage

Store leftover pot roast sauce and pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. For longer storage, freeze the sauce (without pasta) for up to 3 months; thaw overnight in the refrigerator before reheating and tossing with freshly cooked pasta.

FAQs

Can I use a different cut of beef for this recipe?

Yes, beef chuck roast is ideal because it becomes tender during slow cooking, but other cuts like brisket or shoulder can work well too.

What type of wine should I use?

Choose a full-bodied red wine such as Cabernet Sauvignon or Merlot for the best flavor. Avoid wines labeled as “cooking wine” since they often contain salt and preservatives.