Sorpipes

​Sorpipes is a dish that Mary Mac's grandmother and mother made and it is absolutely delicious. It's perfect for making in a crockpot or Dutch oven, we hope you love it as much as we do!

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Ingredients

• 1 ½ - 2 lbs chuck roast, with bone
• 48 oz tomato puree
• 6 oz can tomato paste
• 6 oz water
• Granulated onion
• Granulated garlic
• Dried basil
• Salt
• Pepper
• 1 bay leaf
• 1 lb rigatoni, #21 or longer
• 1 extra large egg, beaten
• Large crockpot or heavy bottomed Dutch oven

Directions

• Trim excess fat from the chuck roast
• Season meat with salt, pepper, onion, garlic, and basil on both sides. Sprinkle to taste
• Put bay leaf in the bottom of the crockpot, set meat on top of it
• Set crockpot on low
• Carefully pour tomato puree around and over meat, then add tomato paste
• Fill tomato paste can with water, add to the crockpot
• Season the top of the sauce with ½ tsp salt, ¼ tsp pepper, ½ tsp garlic, ½ tsp onion, and 1 tsp basil. Don’t stir
• Let cook, simmer on low for 8 hours or until the meat falls off the bone
• Remove meat and bone from the crockpot, trim and cut up meat into meatball sized pieces. Put in an oven-proof container, cover with sauce, put lid on and set in a warm oven (warm setting or 170°F)
• Bring 5 quarts of water to a boil in a separate pot
• Cook rigatoni to box directions, you want it to be al dente
• Drain and rinse pasta
• Put pasta into the sauce in the crockpot, stir to coat
• With a spoon ready to stir, quickly dump the beaten egg into the crockpot and stir well until cooked
• Serve with the meat on the side or mixed in and extra sauce

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Recipe Card PDF