Pot Roast Penne Recipes

EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE

Steps:

• 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, 4-5 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 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.
• 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.
• To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.

POT ROAST PENNE

Steps:

• Fill a pot of water according to instructions on the pasta, add salt, cover, and bring to a boil while doing step 2. Add pasta and cook as directed. (make sure to turn it off and drain it if your other ingredients aren't finished when the pasta is.
• Dice carrots, onions, celery, and garlic. Heat 1/2 tablespoon of oil in a skillet, Add vegetables to the skillet and saute on low/medium heat until tender. (Tender when you can stick a fork through the carrots).
• In a separate skillet, brown ground meat of choice. I season mine the way I like while cooking. When meant is browned add the package of seasoning mix and let it absorb.
• Combine cooked meat and vegetables in one skillet on low/medium heat. Add 1/2 of the hot water and allow to boil, stirring occasionally until it thickens. Slowly add the rest of the water and allow the sauce to thicken before removing it from the heat. (Feel free to add your favorite seasonings at this point)
• Add cooked pasta to the sauce mixture and stir until combined. Let sit 5 minutes to cool and absorb flavor. Serve immediately and enjoy.

ITALIAN POT ROAST WITH PENNE RECIPE - (4.4/5)

Steps:

• Trim fat from roast. In a small bowl, combine fennel seed, garlic powder, and pepper; rub into roast on all sides. In a 4- or 5-quart slow cooker, combine fennel, carrot, and onion. Place roast on top, cutting roast to fit, if necessary. Pour pasta sauce over roast in cooker. Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Remove roast from cooker and cut into serving size pieces. Remove vegetables with a slotted spoon and serve along side the roast. Remove sauce mixture and skim off any fat; set aside. Toss hot cooked pasta with parsley. Serve roast, vegetable mixture and skimmed sauce with pasta mixture.