ROASTED MARINARA SAUCE, EGGS IN PURGATORY, AND PORCINI CRUSTED BRAISED BEEF RIGATONI

An easy recipe for roasted marinara sauce and two delicious recipes to use it in!

INGREDIENTS:

Roasted Marinara Sauce
4 lbs ripe tomatoes, quartered
1 small yellow onion, quartered
4 cloves garlic, minced
1 tbsp extra virgin olive oil
1 tsp Italian seasoning
Salt, to taste

Eggs in Purgatory
2 eggs
2 cups roasted marinara sauce
Grated Parmesan or pecorino cheese
Salt and pepper, to taste
Truffle oil, for drizzling (optional)

Porcini Crusted Braised Beef Rigatoni
3 lbs chuck roast (shank, brisket, or round would work also)
32 oz roasted marinara sauce
4 oz tomato paste
6 cloves garlic, minced
2 oz dried porcini mushrooms
2 tbsp extra virgin olive oil
Salt and pepper, to taste
1 tsp Italian seasoning
2 oz bourbon
4 oz dry red wine
1 package rigatoni, cooked according to the package instructions
Grated Parmesan or pecorino cheese

Tools 
Cutting board 
Knife
Baking sheet 
Large bowl 
Immersion blender 
Ramekins 
Spice grinder
Dutch oven

DIRECTIONS:

1. For the roasted marinara, preheat oven to 450°F.
2. Place the quartered tomatoes and onion onto a large baking sheet and toss with the olive oil, Italian seasoning, and salt.
3. Roast for 30-40 minutes.
4. Remove from the oven and transfer everything to a large bowl.
5. Use an immersion blender to blend until mostly smooth. (Alternatively, you can transfer everything to a blender and blend until mostly smooth.)
6. For the eggs in purgatory, preheat oven to 400°F. Lightly grease two individual baking dishes/ramekins.
7. Pour about 1 cup of roasted marinara into each baking dish then carefully crack an egg into the center of the sauce.
8. Season with salt and pepper. 
9. Place the dishes on a baking sheet and transfer to the oven to bake until the egg white is cooked but the yolk is still runny.
10. Remove from the oven, sprinkle with cheese and drizzle with truffle oil (if desired).
11. Serve with toast and enjoy!
12. For the porcini crusted braised beef rigatoni, use a spice grinder to grind the dried mushrooms into a powder.
13. Season the chuck roast with salt, pepper, and Italian seasoning then coat with the porcini mushroom powder.
14. Heat the olive oil in a large, oven safe pot or Dutch oven over medium heat.
15. Brown each side of the roast then remove from the pot and set aside.
16. Reduce heat to medium-low and add the garlic. Sauté for about 1 minute (careful not to burn).
17. Stir in the tomato paste then carefully stir in the bourbon (watch out for the flame).
18. Deglaze with the red wine, making sure to scrape up any browned bits on the bottom of the pan.
19. Stir in the roasted marinara sauce and bring to a simmer.
20. Add the roast back to the pot, cover, and transfer to the oven for 3 1/2 - 4 hours, until fall apart tender. (You may need to skim off any excess fat before serving.)
21. To serve, break the beef apart in the pot and combine with cooked rigatoni. Sprinkle with grated Parmesan or pecorino. (This dish actually tastes better on day two if there is any left!)