| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Dutch | 1 | Servings | |
INGREDIENTS
| 2 | T | 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 | Carrots, very thinly sliced | |
| 2 | oz | Genoa salami, cut in thin |
| strips | ||
| 2 | oz | Prosciutto, cut into thin |
| 1 | lb | Mafalde or fusilli |
| Freshly grated | ||
| Parmigiano-Reggiano |
INSTRUCTIONS
Preheat oven to 325*F. 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. 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. 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. In a large pot of boiling salted water, cook the pasta until tender yet firm to the bite. Drain well. 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. 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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Nutrition (calculated from recipe ingredients)
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Calories: 2764
Calories From Fat: 1835
Total Fat: 204.9g
Cholesterol: 97.5mg
Sodium: 4232mg
Potassium: 3431.8mg
Carbohydrates: 147.3g
Fiber: 33.8g
Sugar: 15.8g
Protein: 88.8g