Pot Roast Sunday Sauce and Rigatoni
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich pot roast with beef and sausage simmered in red wine tomato sauce with vegetables, then served over rigatoni. Complex flavors developed through long cooking, served with bread and salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 (2-3 pound) beef chuck roast, cut into 4 chunks
- salt and black pepper
- 1 pound ground spicy Italian sausage
- 2 yellow onions, thinly sliced
- 6 cloves garlic, chopped
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 tablespoons Italian seasoning
- 2 bay leaves
- 2 tablespoons chopped fresh thyme
- 2 cans (32 ounce) crushed San Marzano tomatoes
- 1 can (6 ounce) tomato paste
- 2 cups red wine
- 1 whole star anise ((optional))
- 1 pound rigatoni pasta
- 1 cup cream
- 1 cup grated parmesan cheese
- 4 tablespoons salted butter
At a glance
PER SERVING · TIME 260M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4h
- Sodium
- 1749mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1971mg
- Calcium
- 349mg
- Iron
- 15mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1749MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.