Pot Roast Sunday Sauce (Print Version)
# Ingredients:
01 -
2-3 pound beef chuck roast.
02 -
1 pound spicy Italian sausage.
03 -
2 yellow onions, thinly sliced.
04 -
6 cloves garlic, chopped.
05 -
1 cup chopped carrots.
06 -
1 cup chopped celery.
07 -
2 tablespoons Italian seasoning.
08 -
2 bay leaves.
09 -
2 tablespoons fresh thyme.
10 -
2 cans (32 oz each) crushed San Marzano tomatoes.
11 -
1 can (6 oz) tomato paste.
12 -
2 cups red wine.
13 -
1 star anise (optional).
14 -
1 pound rigatoni pasta.
15 -
1 cup cream.
16 -
1 cup grated parmesan.
17 -
4 tablespoons salted butter.
# Instructions:
01 -
Preheat oven to 325°F.
02 -
Season roast chunks with salt and pepper. Form sausage into tiny meatballs.
03 -
Add meats, vegetables, seasonings, tomatoes, wine, water and star anise to Dutch oven.
04 -
Cover and roast 3 1/2 to 5 hours until meat is very tender.
05 -
Shred meat in sauce and remove bay leaves and star anise.
06 -
Cook rigatoni according to package directions.
07 -
Combine pasta with sauce, cream, parmesan and butter.
# Notes:
01 -
Can use parmesan rind for extra flavor.
02 -
Sauce can be made ahead.
03 -
Serve with extra parmesan.