Emeril Lagasse's Pot Roast Pasta Bolognese

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 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 wine
• 1 1/2 lbs leftover cooked pot roast, shredded
• 2 (14 1/2 ounce) 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

Recipe

• 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.