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

Step 1: Preheat the oven to 325°F. Season the beef chuck roast chunks with salt and black pepper and arrange them in the bottom of a large, oven-safe Dutch oven.

Step 2: Roll the ground spicy Italian sausage into tiny meatballs and place them around the roast in the Dutch oven.

Step 3: Add the sliced onions, chopped garlic, chopped carrots, chopped celery, Italian seasoning, bay leaves, and fresh thyme. Pour in the crushed San Marzano tomatoes, add the tomato paste, red wine, 2 cups of water, and the star anise if using. Optionally, add a parmesan rind for extra depth of flavor.

Step 4: Cover the Dutch oven and roast in the oven for 3 1/2 to 5 hours, or until the meat is very tender and easily shredded.

Step 5: Remove the roast and sausage from the pot and shred the meat directly into the sauce using forks. Discard the bay leaves and star anise.

Step 6: When ready to serve, cook the rigatoni pasta according to package directions. Drain well and return the pasta to the pot.

Step 7: Spoon the shredded meat and sauce over the pasta. Stir in the cream, grated parmesan, and butter. Toss gently to combine and melt the cheese and butter into the sauce.

Step 8: Serve immediately, topped with extra parmesan and optionally crispy butter-fried herbs for garnish. Enjoy your hearty Sunday meal!

Tips & Variations

If you can’t find San Marzano tomatoes, use a good quality crushed tomato for a rich flavor.

Adding a parmesan rind to the sauce while it simmers adds a wonderful umami depth.

Try swapping rigatoni for pappardelle or penne if preferred.

For a milder sauce, use sweet Italian sausage instead of spicy.

Leftover sauce freezes well—cool completely before freezing in airtight containers.

Storage

Store leftover sauce and pasta separately in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of cream or water to loosen the sauce if needed. This dish also freezes well—freeze sauce and pasta separately and thaw overnight before reheating.

FAQs

Can I use a different cut of beef for the roast?

Yes, other tough cuts like brisket or shoulder roast work well for slow braising and will become tender in the sauce.

Is it necessary to add red wine to the sauce?

Red wine adds depth and richness, but you can substitute with beef broth if you prefer a non-alcoholic version. Just reduce the liquid slightly to maintain sauce consistency.