Pot Roast Pasta

Name: Pot Roast Pasta
Yield: 6 portions
Ingredients: 1 bay leaf; ½ cup dry red wine; ¼ cup Chopped fresh Italian (flat-leaf) parsley; 1 pound penne or pappardelle; 1 pound penne or pappardelle; 1 cup Chopped celery; 1 cup chopped carrots; 1½ cups chopped onions; 2 pounds beef bottom round roast; 3 tablespoons olive oil; ½ teaspoon dried thyme leaves; ½ teaspoon salt; 1 teaspoon freshly ground black pepper; 3 tablespoons tomato paste; 1 can (28 ounces) plum tomatoes, drained; 1 cup homemade beef stock or canned broth; 1 cup homemade beef stock or canned broth; 4 cloves garlic, slivered, plus 1’ teaspoon minced garlic

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

A stracotto is actually a stew, long simmered to concentrate the juices of the meat into a dense flavor. When spooned over tubular pasta, the bits of meat that have not disintegrated nestle into the cavities. Over flat noodles, the full-flavored sauce will cling to the tender ribbons.

Ingredients

3 tablespoons olive oil
2 pounds beef bottom round roast
1½

Pasta

Method

Heat the oil in a dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.
Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.
Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot