Sunday Sauce Rigatoni (Print Version)
# Ingredients:
→ Meat
01 -
Spicy Italian sausage, 1 pound, shaped into tiny balls
02 -
Chuck roast, 2-3 pound, sliced into four pieces
→ Vegetables & Aromatics
03 -
1 cup diced celery
04 -
6 garlic cloves, minced
05 -
Thinly sliced yellow onions, 2
06 -
1 cup chopped carrots
→ Sauce Base
07 -
1 (6-ounce) can of tomato paste
08 -
A pair of (32-ounce) cans of crushed San Marzano tomatoes
09 -
2 cups of red wine
10 -
Whole star anise, 1 (optional)
→ Seasonings
11 -
2 tablespoons of fresh thyme, minced
12 -
2 bay leaves
13 -
Italian seasoning, 2 tablespoons
14 -
Black pepper and salt, to taste
→ Finishing
15 -
4 tablespoons of salted butter
16 -
1 pound of rigatoni
17 -
Grated parmesan cheese, 1 cup
18 -
1 cup of heavy cream
# Instructions:
01 -
Set oven to 325°F. Sprinkle salt and pepper on roast chunks, then put them in a Dutch oven. Shape sausage into small balls and surround the meat with them.
02 -
Throw in the celery, onion, carrots, garlic, along with herbs, spices, and bay leaves. Pour in the wine, both tomato products, water, and star anise. Toss a parmesan rind in there if you’ve got it.
03 -
Pop the lid on and bake for 3½ to 5 hours until the roast is falling apart. Pull out the star anise and bay leaves, then shred the meat into the sauce.
04 -
Cook rigatoni as noted on the packaging. Drain and return to pot, then mix in the sauce, butter, parmesan, and cream. Stir well to coat.
# Notes:
01 -
Big, rich sauce perfect for a slow Sunday
02 -
Toss in a parmesan cheese rind for deeper flavor
03 -
Goes great with fresh bread and a wintery green salad