Prep 20 mins
Cook 35 mins
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!
- 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) canscrushed 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
- 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.
- 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.
- 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.
- 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.
- To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.