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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
