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Thursday, April 16, 2015

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.

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