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Pot Roast Sunday Sauce with Rigatoni. Slow braised pot roast with spicy Italian sausage, herbs, and red wine. Toss this Sunday-style sauce with rigatoni pasta, cream, and grated parmesan. Incredibly delicious and easy to make. All it needs is a side of crusty bread to mop up all that sauce, plus a great big winter salad. You simply can’t go wrong with this warming Sunday sauce. Serve on Sunday for a family dinner or at your next gathering with friends. It might be called Sunday sauce, but it’s wonderful any day of the week!
I’ve decided that pot roast is the most underrated meat. It’s often considered more of a cheap meat to work with, but when cooked properly, low and slow, it can be incredibly delicious and versatile.
I’ve been cooking with pot roast so much this past year that it’s really become my secret weapon. I used to prefer slow-cooking short ribs, which I still love and enjoy, but post-roast is easier, more affordable, and can be just as delicious!
You all seem to be loving the recipes, so that excites me! And my family never complains when pot roast is on the menu.
I always knew I wanted to share an Italian-style Sunday sauce this December, but when I was thinking about the recipe during a recent flight, I had the idea to use pot roast instead of short ribs.
It’s definitely not traditional, but I knew it could be a great recipe for us to share with holiday guests and family this winter! I think we’re all looking for more affordable ways to cook this season, so this is a great option! The sauce feeds a LOT of people. You can freeze any leftovers too!
My family, especially my oldest brother, younger sister, and mom, all thought this was so yummy!
These are the details
Ingredients
- beef chuck roast
- garlic
- onions
- carrots
- celery
- Italian seasoning
- bay leaves
- fresh thyme
- San Marzano tomatoes
- tomato paste
- red wine
- star anise – optional, but we enjoyed the spice/warmth this adds to the sauce
- rigatoni pasta
- cream, or use canned coconut milk if dairy-free
- salted butter
- freshly grated parmesan cheese
Special Tools
This recipe requires only your favorite oven-safe Dutch oven (on sale for Cyber Week)! You can also easily make this in a crockpot.
Steps
Step 1: the beef and sausage
Use a nice cut of beef chuck roast, then cut it in half or into chunks to help the meat cook evenly. Arrange the meat in a Dutch oven or crockpot.
Season the roast with salt and black pepper.
Have the butcher get you some high-quality spicy Italian-style sausage. I like to use ground sausage and roll the meat into incredibly tiny meatballs. You can also use chopped, uncooked sausage links. Arrange the spicy sausage around the roast.
Step 2: add the remaining ingredients
Now, everything else can be added. As usual, I don’t sear the meat, as I think it’s an unnecessary, very messy step. It’s just not worth the mess to me!
Layer the onions and garlic. Add the Italian seasoning, carrots, celery, bay leaves, and thyme. Next, pour over a couple of cans of crushed San Marzano tomatoes. Add a can of tomato paste, then pour over the wine.
Step 3: time to cook
Cover the pot and begin cooking. Depending on the size of your roast, this will take around four hours.
If time allows, it’s best to start the sauce a day before to allow the flavors to mend. The sauce will be even yummier on the second day!
Step 4: finish the roast
You’ll know the roast has finished cooking when it’s falling apart. Shred the meat in the sauce. Then, keep it simmering on the stove while you cook the pasta.
Step 5: the pasta
Boil the rigatoni, then add it right back to that same pot. Ladle over some of the Sunday sauce. Add the cream, the parmesan, and some butter.
Give the pasta a good tossing, adding more sauce, cream, or parmesan, as desired.
Step 6: serve
I like to serve this with parmesan and butter-fried thyme and sage leaves on top. You can also simply use fresh chopped parsley.
Add your favorite winter salad and some bread on the side.
This recipe feeds a lot, probably way more than you need, so you’ll likely have leftovers.
You can serve it throughout the week with pasta or make cheesy stuffed peppers (our favorite). You can also freeze the leftover sauce—the options are endless!
Looking for more pot roast type dinners? Here’s a few more to try!
Smothered Chicken in Mushroom Wine Pan Sauce
Crockpot Thai Short Ribs with Coconut Rice
Crockpot Short Rib Bourguignon
Lastly, if you make this Pot Roast Sunday Sauce with Rigatoni, be sure to leave a comment and/or rate this recipe! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Pot Roast Sunday Sauce and Rigatoni
Servings: 6
Calories Per Serving: 920 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
Instructions
- 1. Preheat the oven to 325° F.2. Arrange the roast in the bottom of a large, oven-safe Dutch oven. Season with salt and black pepper. Roll the sausage into tiny meatballs and arrange around the roast. 3. Add the onions, garlic, carrots, celery, Italian seasoning, bay leaves, and thyme. Pour over the tomatoes, add the tomato paste, the wine, 2 cups water, and the star anise (if using.) If you have a parmesan rind, add that too! Cover and roast for 3 1/2 to 5 hours or until very tender. Shred the meat in the sauce, it should be falling apart. Discard the star anise and bay leaves. 4. When ready to serve, cook the pasta according to package directions. Drain. Add the pasta back to the pot. Spoon over the Sunday sauce. Add the cream, parmesan, and butter. Toss to combine.5. Serve with lots of parmesan and crispy butter-fried herbs. Enjoy!
This post was originally published on December 4, 2024
This pasta sauce was absolutely divine—so delicious! I took a walk while it was baking in the oven, and as I was finishing up, I could smell it from down the street. It smelled incredible. I realized too late that I had forgotten to add the 2 cups of water after the wine, but it didn’t matter. After cooking for 4 hours, the meat was perfectly tender and the sauce turned out amazing. I skipped the cream and butter, and honestly, the sauce was perfect without them.
Hey Cheri,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
used short ribs. Came out awesome….
Hey there,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Happy Holidays! XxT
My husband said ‘best pasta Ever’ for this one!! So easy and hearty!!
Hey Sarah,
I appreciate you trying this recipe and your comment, love to hear it turned out well! Happy Holidays! xxT
What is a parmesan tin? Never heard of it before.
Hi Alice,
Do you mean a parmesan rind? It’s the outside of the parmesan cheese block. You can add one if you have it! xx
Tieghan, you had a typo in your that you posted on Instagram showcasing this recipe. You referred to the parmesan rind as a parmesan tin.
Ah, that explains it, somewhat. But a typo isn’t a good look for a blogger Tieghan.
Being rude to someone who has provided you with a free recipe is never a good look either, Alice.
Can you use this in a dutch oven but on a burner and not put it in the oven?
Hi Megan,
Sure, that would probably work nicely for you as well. Please let me know if you have any other questions! xx
The smell of this cooking in the oven on Sunday was intoxicating! I don’t think I have ever smelled a dish that had me salivating for hours! The taste was phenomenal- silky creamy sauce, tender pot roast & veggies, and the surprise bites of the Italian sausage. We absolutely loved this dish and will make it again and again! We served it with sliced sourdough bread. I’m not a fan of spicy sausage but we cooked the recipe as is; my husband loved it but it was too spicy for me. We will probably make the sausage meatballs next time 1/2 spicy & 1/2 sweet sausage. Thank you for this wonderful flavorful recipe!
Hi Tamara,
Wonderful!! I appreciate you making this dish and sharing your notes! I’m so glad to hear that it turned out nicely for you! xT
This was so good for not a lot of hands on time. Makes a ton and my whole family loved it!
Hey Emily,
Awesome! Love to hear you enjoyed this dish, I appreciate you making it! Happy Holidays! xT
Great recipe. Made enough for two family meals. Added bonus is the way the aroma filled the kitchen while the oven did the work
Hey Catherine,
Awesome! I’m so glad this dish turned out well for you! Thanks for making it and sharing your feedback! Have a great Monday! xx
Hi!
This sounds so good! Can I make this with a different type of meat?
Thanks so much, Stacy!! What kind of meat are you wanting to use? Let me know how I can help! xx
Is it possibly to use pork or turkey?
Sure, pork would be a nice option here!
Tieghan you’ve done it again! This is the most delish pasta I’ve ever made. The pot roast pairs so beautifully with the sauce and pasta making for a perfect combination. It takes like an elevated Italian restaurant. 10/10 recommend. I can’t wait to make this again. My husband loved it too!
Thanks so much, Tiara:) I am so glad to hear your family loved this recipe, I appreciate you making it and sharing what worked well for you! Happy Monday! xT
I am in the middle of making this recipe using the crock pot. I didn’t use the sausage, only the pot roast and noticing the sauce is very liquidy. What can I add to thicken the soup? More paste?
Thanks!
Can’t wait to try!
Hi Bridget,
I would just let everything keep cooking, the sauce should thicken especially after the meat is shredded. I hope you love this recipe! xx
Can you make this in the instant pot? If so how long?
Hi Melanie,
So sorry, I have not tested this recipe in the instant pot, but I would do at least 60 minutes on high pressure. I hope you love this recipe! xx
I’m excited to make this recipe this week for friends. You mentioned it can be done in the crock pot but there weren’t instructions for that. Do you have a reco? Or is oven really going to be better? I want to use a method that would yield the tastiest results!
Hi Beth,
I would recommend the oven:) But if you choose to do the crockpot you could do 6-8 hours on low. I hope you love this recipe! xx
I made this exactly as written and wouldn’t change a thing. It is so tender and flavorful. I made the sauce the day before as suggested and the mixing of the flavors overnight was perfect. I cooked the rigatoni one minute shy of Al dent and put it in a casserole dish with half the sauce and warmed it up just before we served it. This is a great meal for a crowd and you can be out of the kitchen and spending time with your guests. Thank you so much for a wonderful recipe!
Thanks so much, Ann! I appreciate you trying this dish and your comment! Love to hear it turned out well! xx
This is delicious! I’ve been tired of my usual recipes for pasta sauce. This is a wonderful change. I did make a couple of changes (which I try not to do the first time generally). I couldn’t find star anise anywhere but I did have a whole fennel bulb which I sliced thin and added. Also I added Spiceology’s Spicy Italian seasoning. It was in addition, not a substitution. We like spicy and this seasoning adds depth, flavor and heat.
When I took this out of the oven I was afraid it was going to be too thin but after shredding the beef and adding back it was perfect. Recipe makes a lot. I’m going to freeze the remainder without the cream or cheese then add when served.
Another winner!
Hey Marsha,
Happy Holidays!! I’m so glad you enjoyed this recipe and appreciate you making it! Thanks for your comment:) xx
Hi there, do you mean 32 oz total of tomatoes? Or two, 32 oz cans?
Thank you
Hi Brooke,
You will want to use two, 32 oz cans. Please let me know if you have any other questions! xx
What size pot did you use?