| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Dutch |
|
1 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive oil |
| 3 |
lb |
Pot roast such as bottom round or rump |
|
|
Salt and freshly ground pepper to taste |
| 3 |
lb |
Yellow onions;very thinly sliced |
| 4 |
lg |
Carrots;very thinly sliced |
| 2 |
oz |
Genoa salami; cut in thin strips |
| 2 |
oz |
Prosciutto; cut into thin strips |
| 1 |
lb |
Mafalde or fusilli |
|
|
Freshly grated Parmigiano-Reggiano |
INSTRUCTIONS
1. Preheat oven to 325*F.
2. In large ovenproof casserole or Dutch ovenover medium heat,heat the
olive oil. Add meat and brown it well on all sides. Sprinkle it with salt
and pepper. Remove meat from pot and drain off the fat. Pour in 1 cup of
water and scrape the bottom of the pot with wooden spoon to loosen any
browned bits. Add onion, carrots and salami, and prosciutto to the pot.
Place roast on top. Cover the pot and bring liquid to a simmer. Place pot
in oven.
3. Cook,turning meat occasionally,until meat is very tender when pierced
with a fork, 2 1/2 to 3 hours. Remove meat to a platter and keep warm.
4. Spoon sauce into food processor or blender and puree until smooth.
Season to taste. Return sauce and meat to pot and reheat gently over low
heat. Watch carefully so that sauce does not scorch.
5. In a large pot of boiling salted water, cook the pasta until tender yet
firm to the bite. Drain well.
6. In large serving bowl, combine the pasta with just enough of the sauce
to coat lightly, reserving the rest of the sauce for the meat. Serve the
pasta with the cheese,if desired,as a first course.
7. Gently reheat the meat and sauce. Slice the meat and serve with the
sauce.
Posted to MM-Recipes Digest by Alice Poe <afpoe@swbell.net> on Apr 07,
1998
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