Pot Roast Sunday Sauce and Rigatoni Recipe

Introduction

This Pot Roast Sunday Sauce with Rigatoni is a comforting, slow-cooked Italian-American classic. Tender chunks of beef and spicy sausage simmer in a rich tomato sauce, then get tossed with rigatoni and creamy parmesan for a meal that’s perfect for a cozy weekend dinner.

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

1. Step 1: Preheat your oven to 325° F. Season the beef chuck roast generously with salt and black pepper and arrange the chunks in the bottom of a large, oven-safe Dutch oven.
2. Step 2: Roll the ground spicy Italian sausage into small meatballs and place them around the beef in the Dutch oven.
3. Step 3: Add the thinly sliced onions, chopped garlic, chopped carrots, chopped celery, Italian seasoning, bay leaves, and chopped fresh thyme on top. Pour in the crushed San Marzano tomatoes, add the tomato paste, red wine, 2 cups of water, and the star anise if using.
4. Step 4: Cover the Dutch oven and place it in the preheated oven. Roast for 3 1/2 to 5 hours, until the meat is very tender and falling apart. Once cooked, shred the beef into the sauce with forks, and remove the star anise and bay leaves.
5. Step 5: Meanwhile, cook the rigatoni pasta according to package instructions. Drain and add the pasta back into the Dutch oven with the shredded sauce.
6. Step 6: Stir in the cream, grated parmesan cheese, and salted butter. Toss everything together until the pasta is nicely coated with the rich Sunday sauce.
7. Step 7: Serve immediately, garnished with extra parmesan cheese and, if desired, crispy butter-fried herbs for an added touch of flavor and texture.

Tips & Variations

• For deeper flavor, add a parmesan rind to the sauce while it cooks and remove before serving.
• Substitute rigatoni with other pasta shapes like penne or pappardelle for variety.
• If you prefer a milder sauce, use sweet Italian sausage instead of spicy.
• To boost the herb flavor, fry some fresh sage or rosemary in butter and sprinkle over the finished dish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream or water if the sauce has thickened too much. This dish does not freeze well due to the cream, so it’s best enjoyed fresh or refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sauce without the red wine?

Yes, you can substitute an equal amount of beef broth or water if you prefer to omit alcohol. The sauce will still be flavorful but slightly less complex.

What is the purpose of the star anise in this recipe?

Star anise adds a subtle, sweet-licorice note that enhances the richness of the sauce. It is optional, and if you’re not a fan of licorice flavors, it’s perfectly fine to leave it out.

Pot Roast Sunday Sauce and Rigatoni Recipe

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★★★★★

4.4 from 143 reviews

• Author: Jake
• Total Time: 4 hours 50 minutes
• Yield: 6–8 servings 1x

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Description

A hearty and comforting Pot Roast Sunday Sauce served over rigatoni pasta, featuring tender slow-roasted beef chuck and spicy Italian sausage simmered with fresh vegetables, herbs, San Marzano tomatoes, and rich red wine. Finished with cream, parmesan, and butter for a luscious, satisfying meal perfect for a family Sunday dinner.

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Ingredients

Scale 1x2x3x

Meat and Protein

• 1 (2-3 pound) beef chuck roast, cut into 4 chunks
• salt and black pepper, to taste
• 1 pound ground spicy Italian sausage

Vegetables and Aromatics

• 2 yellow onions, thinly sliced
• 6 cloves garlic, chopped
• 1 cup chopped carrots
• 1 cup chopped celery

Herbs and Seasonings

• 2 tablespoons Italian seasoning
• 2 bay leaves
• 2 tablespoons chopped fresh thyme
• 1 whole star anise (optional)

Tomatoes and Liquids

• 2 cans (32 ounce each) crushed San Marzano tomatoes
• 1 can (6 ounce) tomato paste
• 2 cups red wine
• 2 cups water

Pasta and Finishing Ingredients

• 1 pound rigatoni pasta
• 1 cup cream
• 1 cup grated parmesan cheese
• 4 tablespoons salted butter

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Instructions

1. Preheat and Prepare the Roast: Preheat your oven to 325°F. Place the beef chuck roast chunks in the bottom of a large oven-safe Dutch oven. Season generously with salt and black pepper.
2. Form Sausage Meatballs and Add Vegetables: Roll the ground spicy Italian sausage into small meatballs and arrange them around the roast. Add the thinly sliced onions, chopped garlic, carrots, and celery around the meat. Sprinkle the Italian seasoning, add the bay leaves and chopped fresh thyme for layering flavors.
3. Add Tomatoes, Wine, and Simmer: Pour in the crushed San Marzano tomatoes, add the tomato paste, red wine, and 2 cups of water. Optionally add the star anise and, if available, a parmesan rind to deepen the sauce’s flavor. Cover the Dutch oven and roast in the oven for 3 ½ to 5 hours, until the meat is very tender and falling apart.
4. Shred the Meat and Prepare Pasta: Once the meat is tender, shred it directly in the sauce to incorporate all flavors. Discard the bay leaves and star anise. Meanwhile, cook the rigatoni pasta according to package instructions, then drain and add it back to the pot with the sauce.
5. Finish the Sauce and Serve: Stir in the cream, grated parmesan cheese, and butter into the pasta and sauce mixture. Toss everything to combine well. Serve generously garnished with extra parmesan and optionally crispy butter-fried herbs for added texture and flavor. Enjoy your rich, comforting Sunday meal!

Notes

• For extra depth of flavor, adding a parmesan rind during the sauce cooking process is highly recommended if you have one available.
• The star anise is optional; omit if you prefer a more traditional Italian flavor profile without the subtle licorice note.
• Be sure to use San Marzano tomatoes for the best authentic taste in the sauce.
• Cooking times may vary slightly depending on roast size and oven accuracy, so check meat tenderness after 3 ½ hours.
• If fresh thyme is not available, dried can be used but reduce quantity to 1 tablespoon.

• Prep Time: 20 minutes
• Cook Time: 4 hours 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Italian

Keywords: pot roast, Sunday sauce, rigatoni, Italian sausage, slow roasted beef, San Marzano tomatoes, red wine sauce, comforting pasta dinner, Italian dinner recipe