Italian Pot Roast
Notes: Cooked pot roast is available in the refrigerated meat section of many supermarkets.
Yield: Makes 6 servings
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Amount per serving
- Calories: 751
- Calories from fat: 19%
- Protein: 46g
- Fat: 16g
- Saturated fat: 6g
- Carbohydrate: 96g
- Fiber: 4.7g
- Sodium: 1125mg
- Cholesterol: 86mg
- 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)
- 1. 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.
- 2. 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.
- 3. 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.
- 4. 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.
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