Sunday Beefy Rigatoni (Print Version)
# Ingredients:
01 -
1 pound of hot Italian sausage.
02 -
2 to 3 pounds of chuck roast, beef.
03 -
6 garlic cloves, minced.
04 -
2 yellow onions, sliced thin.
05 -
1 cup diced celery.
06 -
1 cup diced carrots.
07 -
2 leaves of bay.
08 -
2 tablespoons of thyme, fresh.
09 -
2 tablespoons Italian herbs.
10 -
2 cans (32 oz each) crushed tomatoes, San Marzano type.
11 -
1 small can (6 oz) of tomato paste.
12 -
2 cups of red wine.
13 -
1 star anise (this is optional).
14 -
1 pound of pasta, rigatoni.
15 -
4 tablespoons of butter, salted.
16 -
1 cup of heavy cream.
17 -
1 cup of parmesan, grated.
# Instructions:
01 -
Set your oven to 325°F and let it heat up.
02 -
Cut roast into chunks and season them with salt and pepper. Shape sausage into little balls.
03 -
In a Dutch oven, layer the meats, veggies, seasonings, tomatoes, wine, water, and optional star anise.
04 -
Put the lid on and bake for 3 1/2 to 5 hours until the beef falls apart.
05 -
Pull the meat apart into the sauce and take out the bay leaves and star anise.
06 -
Follow the package directions to cook the rigatoni pasta.
07 -
Mix the pasta with the sauce, butter, cream, and parmesan in a big bowl.
# Notes:
01 -
Adding a parmesan rind gives extra flavor.
02 -
Make the sauce ahead for convenience.
03 -
Serve with a sprinkle of parmesan for garnish.