This Italian Beef made by Michael Symon’s mom is a great family recipe to pass around the table!
YIA YIA’S SUNDAY SAUCE:
1/4 cup olive oil
2 pounds meaty beef bones
1 large Spanish onion (peeled, finely diced)
1 tablespoon Kosher salt
6 cloves garlic (peeled, sliced)
2 28 ounce cans whole peeled San Marzano tomatoes
1 cup dry white wine
1 tablespoon fresh oregano (leaves)
1 tablespoon red pepper flakes
1 fresh bay leaf
3 pounds rump roast
2 tablespoons olive oil
1 carrot (1-inch pieces)
1 small celery root (peeled, 1-inch pieces)
1 onion (peeled, large dice)
2 cloves garlic (peeled, smashed)
2 cups red wine
2 cups water
2 dry bay leaves
1 1/2 pounds dried rigatoni
1/4 cup parsley (leaves only)
For Yia Yia’s Sunday Sauce: In a large sauce pot over medium heat, add the olive oil. Add the beef bones and cook until browned. Add the onions and cook until translucent, about 2 minutes. Add 1 tablespoon of salt and the garlic, and cook until soft, about 3 minutes. Squeeze the tomatoes one by one into the pan including the juice. Add the wine, oregano, red pepper flakes, and bay leaf. Season with pepper. Bring the sauce to a simmer, and then reduce the heat to the lowest simmer, and continue to cook for 8 hours. The sauce should reduce about one-third. Removes the bones and the bay leaf. Set aside 4 cups.
For the Italian Beef: Preheat the oven to 300ºF.
Season the rump roast with salt and pepper. In a large Dutch oven over high heat, add the olive oil. When the oil is on the verge of smoking, sear the meat on all sides, about 2 minutes. Remove the roast from the pot to a plate. Add the carrots, celery root, and onions. Cook the vegetables until browned, about 3 minutes. Add the garlic and cook for about 1-2 minutes. Add the wine and scrape the browned bits on the bottom of the Dutch pot. Add 4 cups of Yia Yia’s Sunday Sauce, 2 cups of water, and the bay leaves. Add the roast back into the pot. Bring the liquid to a simmer. Season with salt and pepper.
Cover the pot and place it in the oven for 3 hours, basting the meat occasionally during the cooking time. When almost ready to serve, make the rigatoni.
For the Rigatoni: In a large sauce pot filled with boiling salted water over medium heat, add the rigatoni and cook according to package directions until al dente.
To Serve: Remove the bay leaves from the pot. Remove the rump roast to a cutting board and shred using two forks. Return the meat to the pot, add the rigatoni, and toss to coat.
Tip: Cool the remaining sauce, cover, and refrigerate for up to 1 week or freeze for up to 2 months to use for other dishes.