Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 4 ounces pancetta or bacon, diced

  3. 1 1/2 cups chopped yellow onions

  4. 1/2 cup diced carrots

  5. 1/2 cup diced celery

  6. 1 tablespoon minced garlic

  7. 1/4 teaspoon ground nutmeg

  8. 1 sprig fresh thyme

  9. 3/4 cup dry white wine

  10. 1 1/2 pounds leftover cooked pot roast , shredded

  11. 2 (14 1/2-ounce) cans crushed tomatoes and their juices

  12. 1 cup leftover pot roast gravy or reduced beef stock

  13. 1/4 cup heavy cream

  14. 3 tablespoons chopped parsley leaves Salt and freshly ground black pepper

  15. 1 pound fettuccine

  16. 1 cup freshly grated Parmesan

Instructions Jump to Ingredients ↑

  1. 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.


Send feedback