Learning Center
Plans & pricing Sign in
Sign Out

Italian Pot Roast


									Italian Pot Roast

Prep and Cook Time: About 35 minutes
Makes 6 servings

1 pound            dried Safeway SELECT Verdi Spaghetti Pasta
1 oz.              (about cup) dried porcini mushrooms
1                  onion, chopped
/3 cup             finely chopped cooked ham
2 teaspoons        Safeway SELECT Verdi Olive Oil
1 cup              beef broth
1 cup              dry red wine
1 can (6 oz.)      tomato paste
1 package (2lb.) cooked corned beef pot roast with gravy
Salt and pepper
1 tablespoon       chopped parsley (optional)

1. In a 6-to 8-quart covered pan over high heat, bring 4 quarts water to a boil. Add spaghetti and cook until barely
   tender to bite, 8 to 10 minutes. Meanwhile, combine mushrooms and 1/2 cup boiling water to a small bowl. Let stand
   until mushrooms are softened, about 15 minutes.

2. While spaghetti cooks and mushrooms soak, combine onion, ham and olive oil into a 12-to14-inch nonstick frying
   pan over medium-high heat. Stir often until onion is lightly browned, 7 to 8 minutes.

3. When mushrooms are softenend, remove from liquid with a fork. Pour liquid into a bowl or glass measure through
   a fine strainer to catch any debris; discard debris and reserve liquid.
   Finely chop mushrooms and add them to frying pan along with their
   liquid, the broth, red wine, and tomato paste; stir until well blended.

4. Discard any solidified fat from pot roast and gravy. Scrape gravy from
   meat into frying pan. Cut beef across the grain into 1/4 cup inch–thick
   slices. Lay slices over the onion mixture. Cover pan and simmer over
   low heat until beef is hot, 7 to 8 minutes. Add salt and pepper to taste.

5. When spaghetti is ready, drain well and pour onto a wide rimmed platter
   or into wide shallow bowl. With a slotted spoon, arrange beef slices over
   pasta. Spoon sauce over meat and pasta. Sprinkle with parsley.

For thousands of other great recipes, visit us at

To top