- 1 1/2 pounds dried spaghetti
- 1 onion (8 oz.), peeled and chopped
- 8 ounces sliced mushrooms
- 1 stalk celery (2 oz.), rinsed, ends trimmed, chopped
- 1/3 cup finely chopped cooked ham
- 1 teaspoon olive oil
- 1 cup fat-skimmed beef broth
- 1/2 cup dry red wine or more beef broth
- 1 can (6 oz.) tomato paste
- 1 package (2 lb.) cooked boned beef pot roast with gravy
- Salt and pepper
- 1 tablespoon chopped parsley (optional)
- calories 751
- caloriesfromfat 19 %
- protein 46 g
- fat 16 g
- satfat 6 g
- carbohydrate 96 g
- fiber 4.7 g
- sodium 1125 mg
- cholesterol 86 mg
How to Make It
In an 8- to 10-quart covered pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook until barely tender to bite, 8 to 10 minutes.
Meanwhile, in a 12-inch nonstick frying pan or 5- to 6-quart nonstick pan over high heat, stir onion, mushrooms, celery, and ham in olive oil until onion begins to brown, 10 to 15 minutes. Add broth, wine, and tomato paste; stir until well blended.
Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into onion-tomato mixture. Cut beef across the grain into 1/4-inch-thick slices and lay over onion-tomato sauce; cover and simmer over low heat until beef is hot, 7 to 10 minutes. Add salt and pepper to taste.
Drain spaghetti well and pour onto a rimmed platter or into a wide, shallow bowl. With a slotted spatula, arrange beef slices over pasta. Spoon sauce over meat and pasta. Sprinkle with parsley.