This was a delicious "base" recipe, and the end result tasted like it came from an upscale restaurant! I did make some changes according to our tastes: I only had a 2-1/2 lb. roast on hand, but since we are "saucy" people, I used the amounts listed above so there would be plenty for the pasta as well. I cut the the nutmeg, cinnamon and allspice to just a few shakes due to their strong flavors and added about 1/4 cup of light brown sugar to sweeten the sauce. I also used V-8 juice in lieu of plain tomato juice and sprinkled in a teaspoon or so of Italian seasoning and added 2 bay leaves. When the beef was tender enough to cut, I took it out and sliced and chunked it, then returned it to the Crock-Pot and mixed it well with the sauce and allowed it to finish cooking until it was fork-tender and the sauce had that "longtime-simmering flavor". The cream makes it rich and gives it a smoothness and I always love that aspect, and so, I upped the amount to about 1/4 cup.

And as a finishing touch, I sprinkled on plenty of grated Parmesan-Romano cheese when serving, though using shredded or even fresh SHAVED would truly make this a gourmet dish. Two boxes of rigatoni seems like a lot, though -- I only used about half of one box (besides doubling the sauce)so the sauce would be prevalent in every bite. I think I will serve the leftovers over Ricotta-stuffed rigatoni that they sell in the frozen food section -- how yummy will THAT be? This would also be fabulous served over homemade mashed potatoes or polenta, as it has that savory, "homespun" flavor due to the warm spices and slow-cooked method.

Thank you so much for sharing this recipe -- we enjoyed it very much and it's a unique and hearty dish that is truly something different from the standard spaghetti and meatballs or meat sauce, etc. Comfort food indeed, though definitely company-worthy and a marvellous choice for a special occasion as well!