Emeril Lagasse'S Pot Roast Pasta Bolognese Recipe

Name: Emeril Lagasse'S Pot Roast Pasta Bolognese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/2 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

Servings: persons

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) 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

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.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 4 ounces pancetta or 4 ounces bacon, diced, 1 1/2 cups chopped yellow onions, 1/2 cup diced carrot, and more.

Yes, Emeril Lagasse'S Pot Roast Pasta Bolognese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Emeril Lagasse'S Pot Roast Pasta Bolognese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions