Sunday Pot Roast Sauce (Printable Version)

A luxurious tomato sauce packed with slow-cooked chuck roast, sausage meatballs, and a touch of wine. Served generously over comforting rigatoni.

# What You’ll Need:

01 - Chuck roast, about 2-3 pounds.
02 - One pound of spicy Italian sausage.
03 - Two yellow onions, sliced thin.
04 - Six garlic cloves, chopped up.
05 - One cup of celery, chopped small.
06 - One cup of diced carrots.
07 - A couple of tablespoons of Italian seasoning.
08 - Two bay leaves.
09 - A pair of tablespoons of fresh thyme.
10 - Two 32-ounce cans filled with crushed San Marzano tomatoes.
11 - A small can of tomato paste (6 ounces).
12 - Two cups of red wine.
13 - An optional addition: one star anise.
14 - One pound rigatoni pasta.
15 - A cup full of cream.
16 - A cup of grated parmesan cheese.
17 - Four tablespoons of salted butter.

# Step-by-Step Guide:

01 - Set your oven’s temperature to 325°F.
02 - Before anything else, season the roast pieces with some salt and pepper, then roll the sausage into small meatballs.
03 - Put all the meats, the veggies, spices, tomatoes, wine, water, and, if using, star anise into a Dutch oven.
04 - Cover the Dutch oven and stick it in the oven for 3 1/2 to 5 hours. Wait until the meat falls apart easily.
05 - Tear apart the meat into the sauce and remove the bay leaves and star anise.
06 - Boil the rigatoni according to what the package says.
07 - Toss the cooked pasta in with the sauce, along with the cream, parmesan, and butter.

# Additional Notes:

01 - Tossing in a parmesan rind will bump up the flavor.
02 - Make the sauce ahead if you want.
03 - Serve with extra parmesan on the side.

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