Sunday Sauce Pot Roast (Print Version)

# Ingredients:

01 - A 2-3 lb chuck roast, beef.
02 - 1 lb of spicy sausage, Italian style.
03 - Two yellow onions, sliced super thin.
04 - Six garlic cloves, chopped finely.
05 - A cup each of chopped celery and carrots.
06 - 2 tbsp of dried Italian herbs.
07 - A couple of bay leaves.
08 - 2 tbsp freshly chopped thyme.
09 - Two 32-ounce cans of crushed San Marzano tomatoes.
10 - A small 6-ounce can of tomato paste.
11 - Two cups of red wine.
12 - 1 star anise pod (totally optional).
13 - 16 ounces of rigatoni.
14 - One cup of heavy cream.
15 - 1 cup freshly grated parmesan cheese.
16 - Four tablespoons of salted butter.

# Instructions:

01 - Heat oven to 325°F ahead of time.
02 - Salt and pepper the roast, cut into chunks. Make tiny sausage balls by hand.
03 - In the Dutch oven, toss in meats, veggies, dried herbs, tomatoes, wine, water, plus any star anise if using.
04 - Cover the pot. Cook for 3 ½ to 5 hours until the beef falls apart easily.
05 - Pull apart the beef chunks and mix into the sauce. Toss out star anise and bay leaves.
06 - Prepare the rigatoni by following the cooking instructions on the package.
07 - Stir the sauce with rigatoni, butter, cheese, and cream.

# Notes:

01 - A parmesan rind adds a flavor punch if you've got one.
02 - The sauce keeps well and can be prepped in advance.
03 - Put extra parmesan on the side for serving.

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