The Coziest Pot Roast Sunday Sauce and Rigatoni Recipe for Family

The aroma of a slow-cooked pot roast Sunday sauce fills the kitchen with warmth and comfort.

Tender beef simmers gently in a rich, vibrant tomato base that promises deep, complex flavors.

Each ingredient melds together, creating a rustic Italian-inspired dish that speaks to hearty home cooking.

Generations of cooks have perfected this classic recipe, passing down techniques that transform simple ingredients into something extraordinary.

Robust rigatoni pasta provides the perfect canvas for soaking up the savory sauce.

The meat practically melts with each forkful, promising a satisfying meal that connects you to traditional culinary roots.

Gather around the table and savor every delicious bite of this soul-warming classic.

Pot Roast Sunday Sauce and Rigatoni Family Favorites

• Dive into a deeply satisfying meal that transforms simple ingredients into a rich, hearty dish bursting with intense flavors and tender meat.
• Perfect for weekend gatherings, this one-pot wonder brings everyone together with its crowd-pleasing combination of succulent meat and creamy pasta.
• Minimal hands-on cooking time creates a restaurant-quality meal that looks and tastes like you've spent hours in the kitchen, making it ideal for both novice and experienced cooks.
• Adaptable recipe allows for personal touches like different herbs, optional cream, or varying meat cuts, ensuring you can make it uniquely yours every single time.

Ingredients for Sunday Sauce and Rigatoni

• Chuck Roast: A flavorful, tender cut perfect for slow cooking and creating rich, moist sauce.
• Italian Sausage: Adds depth and savory complexity to the Sunday sauce.

• Onions, Garlic, Carrots, Celery: Provide a classic flavor base and enhance the overall depth of the sauce.

• Tomatoes, Tomato Paste: Create the foundational red sauce with rich, concentrated tomato flavor.
• Red Wine: Adds complexity and depth to the sauce's overall taste profile.
• Water: Helps create the right sauce consistency during slow cooking.
• Star Anise: Introduces a subtle, unique background note to the sauce.
• Bay Leaves: Contribute an earthy, herbal undertone to the dish.
• Salt, Pepper: Essential seasonings that enhance the natural flavors of the ingredients.
• Parmesan Rind: Offers a subtle, nutty cheese flavor to the sauce.

• Rigatoni Pasta: A hearty pasta shape that holds sauce well.
• Heavy Cream: Adds richness and smoothness to the final pasta dish.
• Parmesan Cheese: Provides a salty, nutty finish to the pasta.
• Butter: Adds a luxurious, silky texture to the final dish.

Equipment List for a Sunday Sauce Dinner

• Dutch oven: Heavy-bottomed pot perfect for slow cooking and oven braising.
• Large pot: For cooking rigatoni to al dente perfection.
• Wooden spoon: Essential for stirring and mixing sauce ingredients.
• Sharp knife: Needed for chopping vegetables and forming sausage meatballs.
• Cutting board: Provides safe surface for ingredient prep.
• Colander: Helps drain cooked pasta quickly and efficiently.
• Measuring cups and spoons: Ensures accurate ingredient quantities.

How to Make Pot Roast with Rigatoni

Step 1: Warm Up the Oven

Set your oven to a cozy 325F.

Generously season the chuck roast with salt and pepper, placing it lovingly in a Dutch oven.

Take the sausage and roll it into adorable tiny meatballs, nestling them around the roast like little flavor guardians.

Step 2: Build Your Flavor Foundation

• Chopped onions
• Minced garlic
• Diced carrots
• Sliced celery
• Aromatic seasonings
• Fresh herbs

Pour in the tomatoes, tomato paste, wine, and water.

Toss in the star anise for an unexpected twist.

If you have a parmesan rind hanging around, now’s its moment to shine.

Step 3: Transform Through Slow Cooking

Cover your Dutch oven and let the oven work its magic for 3½ to 5 hours.

The meat should become so tender it practically falls apart at a gentle touch.

Shred the meat directly into the rich, bubbling sauce.

Remove the star anise and bay leaves, bidding them farewell.

Step 4: Bring It All Together

Cook the rigatoni following package instructions.

Return the pasta to the pot and introduce it to the sauce.

Add a splash of cream, sprinkle parmesan, and dot with butter.

Toss everything together until each pasta tube is gloriously coated.

Helpful Pointers for Perfect Pot Roast Pasta

• Choose a well-marbled chuck roast for maximum tenderness and rich flavor in your sauce.
• Brown the meat and sausage before slow cooking to develop deeper, more complex taste profiles.
• Let sauce simmer uncovered during the last hour to naturally thicken and concentrate flavors.
• Cook rigatoni just shy of al dente, as it will continue absorbing sauce when mixed, preventing mushiness.
• Stir in a splash of cream and fresh parmesan at the end for silky, luxurious sauce finish.

Sunday Sauce Variation Inspirations

• Gluten-Free Option: Swap rigatoni with gluten-free pasta made from rice, corn, or quinoa. Use gluten-free sausage and verify all ingredient labels for potential wheat contamination.
• Vegetarian Adaptation: Replace chuck roast and sausage with hearty portobello mushrooms and plant-based sausage crumbles. Use vegetable broth instead of meat-based liquids.
• Low-Carb Alternative: Substitute rigatoni with zucchini noodles or spaghetti squash. Reduce wine quantity and use fewer carrots to lower overall carbohydrate content.
• Dairy-Free Version: Omit parmesan and cream. Use coconut cream or cashew cream as a replacement. Select dairy-free butter alternative like olive oil or plant-based margarine.

Serving Sunday Pot Roast and Rigatoni

• Family Feast Centerpiece: Gather loved ones around this hearty pot roast pasta dish that transforms Sunday dinner into a memorable celebration.
• Rustic Plating Style: Serve in large, deep bowls with a sprinkle of fresh parsley and extra grated parmesan, allowing the rich sauce to shine.
• Wine Pairing Delight: Choose a robust red like Chianti or Cabernet Sauvignon that complements the deep, meaty flavors of the sauce and cuts through its richness.
• Leftover Magic: Store remaining sauce separately from pasta, reheat gently, and enjoy as a quick weeknight meal that tastes even better the next day.

Storage for Pot Roast and Pasta Leftovers

• Store leftovers in an airtight container within 2 hours of cooking, keeping sauce and pasta separate to prevent soggy texture. Refrigerated portions stay fresh for 3-4 days.
• Transfer cooled sauce and meat to freezer-safe containers, removing excess air. Pasta freezes less successfully, so store separately. Frozen sauce maintains quality for 2-3 months.
• Place sauce and meat in microwave-safe dish, cover with damp paper towel. Heat in 30-second intervals, stirring between each to distribute warmth evenly. Add splash of water to prevent drying.

FAQs

• What type of meat works best for this recipe?

Chuck roast is ideal because it’s a tough cut that becomes incredibly tender and flavorful when slow-cooked, breaking down perfectly in the rich Sunday sauce.

• Can I substitute the meat if I can't find chuck roast?

You can use beef brisket or short ribs as alternative cuts that will provide similar rich, tender results in the slow-cooking process.

• Do I need any special equipment to make this dish?

A Dutch oven is recommended for even heat distribution and creating a perfect braising environment, but a heavy-bottomed pot with a tight-fitting lid can also work well.

• How do I know when the meat is fully cooked and tender?

The meat is ready when it easily shreds with a fork and falls apart, which typically takes between 3.5 to 5 hours of slow cooking at 325F.

Pot Roast Sunday Sauce and Rigatoni Recipe

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4.9 from 30 reviews

• Total Time: 5 hours 30 minutes
• Yield: 8 1x

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Description

Hearty pot roast sunday sauce and rigatoni delivers classic Italian-American comfort on one plate. Slow-cooked beef melds perfectly with rich tomato sauce, promising a deeply satisfying meal you’ll savor to the last delicious bite.

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Ingredients

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Meat:

• 1 (2-3 pounds) beef chuck roast, cut into 4 chunks
• 1 pound ground spicy Italian sausage

Vegetables & Aromatics:

• 2 yellow onions, thinly sliced
• 6 cloves garlic, chopped
• 1 cup chopped carrots
• 1 cup chopped celery

Sauce and Seasonings:

• 2 (32 ounces) cans crushed San Marzano tomatoes
• 1 (6 ounces) can tomato paste
• 2 cups red wine
• 1 whole star anise (optional)
• 2 tablespoons Italian seasoning
• 2 bay leaves
• 2 tablespoons chopped fresh thyme
• Salt and black pepper

Finishing Ingredients:

• 1 pound rigatoni pasta
• 1 cup cream
• 1 cup grated parmesan cheese
• 4 tablespoons salted butter

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Instructions

1. Prepare the oven at 325°F and generously season the chuck roast with salt and pepper, positioning it centrally in a Dutch oven. Create miniature sausage meatballs and carefully distribute them around the roast.
2. Artfully layer chopped onions, minced garlic, diced carrots, and sliced celery around the meat. Sprinkle selected seasonings and fragrant herbs. Gently pour tomatoes, tomato paste, red wine, water, and include a star anise pod. If available, incorporate a parmesan rind for deeper flavor complexity.
3. Securely cover the Dutch oven and roast in the preheated oven for 3.5 to 5 hours, ensuring the meat becomes exceptionally tender and easily shreddable. Once cooked, delicately break apart the roast directly within the sauce. Carefully remove star anise and bay leaves.
4. While the sauce develops, prepare rigatoni according to package instructions. After draining, return pasta to the pot and introduce the rich meat sauce. Enrich the dish by stirring in heavy cream, grated parmesan, and a touch of butter. Gently toss until pasta is uniformly coated and glossy.

Notes

• Choose a well-marbled chuck roast for maximum tenderness and rich flavor in the sauce.
• Browning the meat and sausage before slow cooking develops deeper, more complex taste profiles.
• Star anise adds unexpected depth, but can be omitted for those preferring traditional Italian flavors.
• Low and slow cooking ensures melt-in-your-mouth meat that shreds beautifully into the sauce.

• Prep Time: 30 minutes
• Cook Time: 5 hours
• Category: Dinner, Lunch
• Method: Roasting
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 660
• Sugar: 6 g
• Sodium: 950 mg
• Fat: 32 g
• Saturated Fat: 18 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 60 g
• Fiber: 4 g
• Protein: 37 g
• Cholesterol: 130 mg