Beef Tomato Pasta Sauce (Print Version)
# Ingredients:
01 -
2-3 pound chunk of beef chuck, trimmed.
02 -
1 pound hot Italian sausage links.
03 -
2 medium yellow onions, sliced paper-thin.
04 -
6 fat cloves garlic, roughly diced.
05 -
1 cup diced carrots.
06 -
1 cup diced celery stalks.
07 -
2 tablespoons mixed Italian herbs.
08 -
2 dried bay leaves.
09 -
2 tablespoons thyme leaves, fresh.
10 -
2 cans (32 oz each) pulverized San Marzano tomatoes.
11 -
1 can (6 oz) concentrated tomato paste.
12 -
2 cups dry red wine.
13 -
1 whole star anise (skip if you want).
14 -
1 pound tubular rigatoni noodles.
15 -
1 cup heavy cream.
16 -
1 cup freshly shredded parmesan cheese.
17 -
4 tablespoons butter with salt.
# Instructions:
01 -
Get your oven hot at 325°F.
02 -
Rub salt and pepper on roast pieces. Roll sausage into small balls.
03 -
Throw meats, veggies, herbs, tomato products, wine, water and the star anise into your Dutch oven.
04 -
Put the lid on and cook 3 1/2 to 5 hours till meat falls apart.
05 -
Tear meat into strands within sauce and take out bay leaves and star anise.
06 -
Make rigatoni following box instructions.
07 -
Stir pasta into sauce with cream, parmesan and butter.
# Notes:
01 -
Throw in a parmesan rind to boost flavor.
02 -
Sauce keeps well in the fridge.
03 -
Sprinkle more parmesan on top before eating.