Ingredients

The following ingredients have 8 Servings
  • 2 pounds pot roast (beef shanks or short ribs)
  • Salt and pepper to taste
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 cups chopped onion
  • 2 tablespoons minced garlic
  • 28 ounces crushed tomatoes (1 can)
  • 15 ounces tomato sauce (1 can)
  • 1/3 cup red wine
  • 1 cup chicken stock
  • 2 tablespoons Italian seasoning and herbs
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 1 pound rigatoni pasta
  • Garnish: chopped parsley and parmesan cheese

Instruction

  • Preheat oven to 300 degrees.
  • Liberally season both sides of beef with salt and pepper. Don't be shy. They will need lots of flavor.
  • Add olive oil to large pot over medium high heat on stove.
  • Once olive oil is hot, add beef to pot and deeply brown on all sides then remove from pot.
  • Scrap the bottom of the pan to get the flavor back into the oil. Next add chopped onion and sweat them for a few minutes until they start to soften and turn golden.
  • Add in minced garlic and only cook for 1 minute.
  • Pour in crushed tomatoes, tomato sauce, red wine, and chicken stock. Stir in Italian seasoning, sugar, red pepper flakes and salt and pepper to taste. Bring sauce to a simmer.
  • Lastly return browned beef to pot and submerge in the sauce.
  • Bake covered for 3 1/2- 4 1/2 hours or until beef is cooked through, tender and falling off the bone and sauce has thickened. This will depend on the thickness of beef.
  • Remove pot from oven and gently ladle the oil off the top of the sauce which has settled. Simmer over medium low heat to thicken sauce.
  • Cook pasta according to instructions on package and drain.
  • Serve completed gravy by adding pasta to serving platter, topping with meat and gravy and garnishing with chopped parsley and parmesan cheese.