Sunday Sauce and Rigatoni (Print Version)
# Ingredients:
→ Meats
01 -
2-3 pounds chuck roast, divided into 4 pieces
02 -
1 pound spicy Italian sausage, ground
→ Veggies & Flavoring
03 -
6 garlic cloves, minced
04 -
2 yellow onions, sliced thin
05 -
1 cup diced celery
06 -
1 cup chopped carrots
→ Tomato Base
07 -
2 large cans (32 oz each) crushed San Marzano tomatoes
08 -
1 small can (6 oz) tomato paste
09 -
2 cups dry red wine
10 -
Optional: 1 star anise pod
→ Herbs & Seasonings
11 -
2 dried bay leaves
12 -
2 tablespoons fresh thyme, chopped
13 -
2 tablespoons seasoning blend (Italian spices)
14 -
Salt and black pepper, as needed
→ Pasta & Finishers
15 -
1 cup heavy cream
16 -
1 cup grated Parmesan cheese
17 -
4 tablespoons salted butter
18 -
1 pound rigatoni, uncooked
# Instructions:
01 -
Fire up your oven to 325°F. Season the chuck roast with salt and pepper, then place in a heavy Dutch oven. Roll the sausage into small balls and tuck them in around the roast.
02 -
Add the veggies (onions, garlic, carrots, celery), followed by the tomato paste, crushed tomatoes, red wine, star anise, and seasonings. Toss in a Parmesan rind if you've got one handy.
03 -
Cover the pot and let it bake for 3½ to 5 hours until the meat is easily shredded. Remove bay leaves and star anise before stirring the meat back into the sauce.
04 -
Boil the rigatoni as directed on the box. Mix the pasta with the sauce, butter, cream, and Parmesan cheese. Give everything a good toss so it's well-coated.
# Notes:
01 -
Classic slow-simmered sauce, perfect for weekends
02 -
Including a Parmesan rind amps up the depth of flavor
03 -
Pairs wonderfully with crusty bread and a salad