Description
This hearty Pot Roast Sunday Sauce paired with rigatoni is a comforting Italian-American classic. Tender beef chuck roast and spicy Italian sausage meatballs slow-roasted with aromatic vegetables, herbs, crushed San Marzano tomatoes, and red wine create a rich, flavorful sauce. Tossed with rigatoni pasta, cream, and parmesan, this dish delivers robust taste and a creamy, indulgent finish perfect for a satisfying family meal or Sunday dinner.
Ingredients
Scale
Meat
- 1 (2-3 pound) beef chuck roast, cut into 4 chunks
- 1 pound ground spicy Italian sausage
- Salt and black pepper, to taste
Vegetables & Herbs
- 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
Tomato & Sauce Bases
- 2 cans (32 ounce each) crushed San Marzano tomatoes
- 1 can (6 ounce) tomato paste
Liquids & Seasonings
- 2 cups red wine
- 2 cups water
- 1 whole star anise (optional)
For Pasta & Finishing
- 1 pound rigatoni pasta
- 1 cup cream
- 1 cup grated parmesan cheese
- 4 tablespoons salted butter
- Optional: crispy butter-fried herbs to garnish
Instructions
- Preheat Oven: Preheat your oven to 325°F to ensure it’s ready for slow roasting the pot roast and sauce.
- Prepare the Meat and Meatballs: Arrange the seasoned beef chuck roast chunks in the bottom of a large oven-safe Dutch oven. Form the spicy Italian sausage into small meatballs and place them around the roast.
- Add Vegetables and Seasonings: Layer the thinly sliced onions, chopped garlic, carrots, celery, Italian seasoning, bay leaves, and fresh thyme over and around the meat. Pour in the crushed tomatoes, add tomato paste, red wine, water, and star anise if using. If you have a Parmesan rind, add it here for extra depth.
- Roast Slowly: Cover the Dutch oven and place it in the preheated oven. Roast for 3 1/2 to 5 hours, or until the meat is extremely tender and easily shredded in the sauce. Discard the star anise and bay leaves before the next step.
- Cook the Rigatoni: When the sauce and meat are ready, cook rigatoni pasta according to package directions until al dente. Drain the pasta and return it to the pot.
- Combine Pasta with Sauce: Add the shredded meat and sauce mixture to the cooked pasta. Stir in the cream, grated parmesan cheese, and salted butter. Toss everything gently to create a rich, creamy, and perfectly coated pasta dish.
- Serve: Plate the rigatoni and sauce mixture. Garnish with extra parmesan and optionally some crispy butter-fried herbs for texture and flavor. Serve hot and enjoy your comforting Pot Roast Sunday Sauce with rigatoni!
Notes
- Slow roasting the beef ensures it becomes tender and infuses the sauce with rich flavor.
- Using San Marzano tomatoes provides authentic Italian taste and a sweet, balanced acidity.
- The addition of star anise is optional; it adds a subtle aromatic note but can be omitted if not preferred.
- Parmesan rind adds depth to the sauce while cooking but should be removed before serving.
- Butter-fried herbs make an excellent crispy garnish to elevate the dish’s texture and aroma.
- If preferred, substitute the cream with a lactose-free alternative for lactose intolerance.
- Leftover sauce freezes well – store separately from pasta for best results.
- Prep Time: 20 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Keywords: pot roast Sunday sauce, rigatoni recipe, Italian pot roast sauce, slow roasted beef sauce, Sunday dinner pasta, creamy rigatoni, Italian comfort food
