Classic Italian Pot Roast Sunday Sauce with Rigatoni (Slow-Braised)
Make classic Italian pot roast Sunday sauce with rigatoni. Slow-braised beef in red wine and tomatoes until fork-tender, then tossed with pasta for the…
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Aluminum foil
- Chef's knife
- Cutting board
- Pot
- Fork
- Wooden spoon
- Colander
- Measuring spoon
- Spatula
Ingredients
- 3 lb (1.4 kg) beef chuck roast
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 3 tablespoons olive oil
- 1 large sweet onion, diced
- 2 large carrots, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 3 tablespoons tomato paste
- 1 cup (240 ml) dry red wine
- 1 can (28 oz / 794 g) crushed San Marzano tomatoes
- 2 cups (480 ml) beef broth
- 3 sprigs fresh rosemary
- 5 sprigs fresh thyme
- 2 bay leaves
- 1 lb (450 g) rigatoni
- 1/2 cup fresh parsley, chopped
- Grated Parmesan cheese, for serving
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