Emeril Lagasse's Pot Roast Pasta Bolognese |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This is a fantastic thing to do with leftover pot roast, even the roast cooked in the crockpot. Since my DH doesn't like eating leftovers, I find his a good way to disguise them. This looks like a long recipe but it is not hard to make. And it is delicious to eat! Ingredients:
2 tablespoons olive oil |
4 ounces pancetta or 4 ounces bacon, diced |
1 1/2 cups chopped yellow onions |
1/2 cup diced carrot |
1/2 cup diced celery |
1 tablespoon minced garlic |
1/4 teaspoon ground nutmeg |
1 sprig fresh thyme |
3/4 cup dry white wine |
1 1/2 lbs leftover cooked pot roast, shredded |
2 (14 1/2 ounce) cans crushed tomatoes, and their juices |
1 cup leftover pot roast gravy or 1 cup reduced beef stock |
1/4 cup heavy cream |
3 tablespoons chopped fresh parsley leaves |
salt & freshly ground black pepper |
1 lb fettuccine |
1 cup freshly grated parmesan cheese |
Directions:
1. In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
2. Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
3. Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
4. Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
5. To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.
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