Emeril Lagasse's Pot Roast Pasta Bolognese

Name: Emeril Lagasse's Pot Roast Pasta Bolognese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 29.58 ml olive oil; 113.39 g pancetta or 113.39 g bacon, diced; 354.88 ml chopped yellow onions; 118.29 ml diced carrot; 118.29 ml diced celery; 14.79 ml minced garlic; 1.23 ml ground nutmeg; 1 sprig fresh thyme; 177.44 ml dry white wine; 680.38 g leftover cooked pot roast, shredded; 2 (822.13 g) can crushed tomatoes, and their juices; 236.59 ml leftover pot roast gravy or 236.59 ml reduced beef stock; 59.14 ml heavy cream; 44.37 ml chopped fresh parsley leaves; salt & freshly ground black pepper; 453.59 g fettuccine; 236.59 ml freshly grated parmesan cheese

Submitted by Lorraine of AZ

"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!"

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Ready In:: 55mins
Ingredients:: 17
Serves:: 4

ingredients

29.58 ml olive oil
113.39 g pancetta or 113.39 g bacon, diced
354.88 ml chopped yellow onions
118.29 ml diced carrot
118.29 ml diced celery
14.79 ml minced garlic
1.23 ml ground nutmeg
1 sprig fresh thyme
177.44 ml dry white wine
680.38 g leftover cooked pot roast, shredded
2 (822.13 g) can crushed tomatoes, and their juices
236.59 ml leftover pot roast gravy or 236.59 ml reduced beef stock
59.14 ml heavy cream
44.37 ml chopped fresh parsley leaves
salt & freshly ground black pepper
453.59 g fettuccine
236.59 ml freshly grated parmesan cheese

directions

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.