Ingredients
- 2 tablespoons olive oil
- 4 ounces pancetta or bacon, diced
- 1 1/2 cups chopped yellow onions
- 1/2 cup diced carrots
- 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 pounds leftover cooked pot roast, shredded
- 2 (14 1/2-ounce) cans crushed tomatoes and their juices
- 1 cup leftover pot roast gravy or reduced beef stock
- 1/4 cup heavy cream
- 3 tablespoons chopped parsley leaves
- Salt and freshly ground black pepper
- 1 pound fettuccine
- 1 cup freshly grated Parmesan
Directions
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. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 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. Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.
Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine 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.
Divide among pasta bowls and serve with the remaining cheese passed tableside.
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By texastee7
on January 14, 2013
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Great recipe that holds up very well to variations. I seared my well seasoned rump roast in a cast iron stock pot. Added beef broth and 1 bottle of dark beef to cover roast and simmered till tender. After creating Emeril's sauce above, I increased the amount of natural broth & heavy whipping cream to get a bit more volume. I then used the meat sauce to create lasagna with ricotta cheese nicely smoothed on the lasagna noodles before adding meat sauce. Then I added shredded mozzarella and grated parmesan on top of sauce between layers. What an incredible lasagna it made. The bacon and wine rendered down created such a beautiful flavor. I also used mushrooms in place of carrots. This would be great way to add and/or hide other veggies that the kids may think they don't like. i.e., squash, eggplant, etc.
By ctmommy2001
Fort Worth, 83
on February 13, 2012
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I thought this was a fantastic use of leftover potroast. My husband didn't even realize that's the meat I used. I ended up adding a couple of tablespoons of tomato paste as well as more wine. It was really, really good.
By mariefrank_12728708
Bloomfield Hill...
on March 11, 2010
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I used Ina Garten's Company Pot Roast recipe, and then made this Bolognese sauce. I have since passed on this secret to many friends, and they all rave about it. It's the best.
Read all 13 reviews