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.

No additional tips available.

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

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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.

Emeril Lagasse'S Pot Roast Pasta Bolognese

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