Italian Pot Roast with Onion Sauce

Related recipes: 12 Best Foods, Beef, Beef Round Roast, Carrots, Celery, Cheese, High Fiber, Italian, Main Dishes, Onions, Pasta

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Make it a Meal

Add these dishes to make a full meal:

Tuscany Bean Soup

Cauliflower with Gruyere Sauce

Vanilla Yogurt Panna Cotta

Wine Pairings

From 12 Best Foods Cookbook
See other recipes from this cookbook >

This Neapolitan-style pot roast produces an intense, brown onion gravy that is the true goal of the recipe since the meat gives all its to flavor the sauce. Good enough to spoon from a bowl, it is the ultimate extravagance served on rigatoni.

Preparation facts

Yield: 8 servings

Ingredients

1 (2-pound) piece top round

8 large onions, thinly sliced (about 12 cups)

1 carrot, finely chopped

1/2 rib celery, finely chopped

2 Tbs chopped flat-leaf parsley

1 tsp rubbed sage

1/4 tsp white peppercorns

1 cup dry white wine

1 tsp salt

2 tsp tomato paste

1 lb rigatoni pasta

grated Parmesan cheese

Directions

Place the meat in a large, deep saucepan or a small Dutch oven. Arrange the onions, carrot, and celery over the meat. Add the parsley, sage, and peppercorns. Pour in the wine. Add 8 cups cold water and the salt. Bring the liquid just to a boil, reduce the heat, and simmer gently, uncovered, until strands of meat pull away when lifted with a fork, 3 to 3 1/2 hours. As the liquid evaporates, turn the meat every 20 minutes so it cooks evenly. Remove the meat and set it aside. Mix the tomato paste into the sauce that remains in the pot. (You will have about 4 cups of sauce.)

Cook the pasta according to package directions. Divide it among 8 wide shallow bowls. Reheat the sauce if necessary and ladle it over the pasta. Serve accompanied by grated Parmesan cheese. Serve the pot roast, very thinly sliced, on the side.

Copyright © 2005 by Dana Jacobi

Nutrition facts

Serving Size 1 serving
Calories 524
Calories from Fat 111 (21%)
% Daily Value*
18%Total Fat 12g
20%Saturated Fat 4g
22%Total Carbohydrate 65g
24%Dietary Fiber 6g
70%Protein 35g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.