Notes: Cooked pot roast is available in the refrigerated meat section of many supermarkets.

This Story Originally Appeared On sunset.com

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Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

751 calories; calories from fat 19%; protein 46g; fat 16g; saturated fat 6g; carbohydrates 96g; fiber 4.7g; sodium 1125mg; cholesterol 86mg.
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