Emeril Lagasse's Pot Roast Pasta Bolognese

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!

• Ready In: 55 mins
• Serves: 4-6

Ingredients

• 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 1/2ounce) cans  crushed 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

Directions

1. 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.
2. 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.
3. 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.
4. 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.
5. To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.