Italian Pot Roast

1 1/2 pounds dried spaghetti

1 onion (8 oz.), peeled and chopped

8 ounces sliced mushrooms

1 stalk celery (2 oz.), rinsed, ends trimmed, chopped

1/3 cup finely chopped cooked ham

1 teaspoon olive oil

1 cup fat-skimmed beef broth

1/2 cup dry red wine or more beef broth

1 can (6 oz.) tomato paste

1 package (2 lb.) cooked boned beef pot roast with gravy

Salt and pepper

1 tablespoon chopped parsley (optional)

Step 1

In an 8- to 10-quart covered pan over high heat, bring about 4 quarts water to a boil. Add spaghetti and cook until barely tender to bite, 8 to 10 minutes.

Step 2

Meanwhile, in a 12-inch nonstick frying pan or 5- to 6-quart nonstick pan over high heat, stir onion, mushrooms, celery, and ham in olive oil until onion begins to brown, 10 to 15 minutes. Add broth, wine, and tomato paste; stir until well blended.

Step 3

Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into onion-tomato mixture. Cut beef across the grain into 1/4-inch-thick slices and lay over onion-tomato sauce; cover and simmer over low heat until beef is hot, 7 to 10 minutes. Add salt and pepper to taste.

Step 4

Drain spaghetti well and pour onto a rimmed platter or into a wide, shallow bowl. With a slotted spatula, arrange beef slices over pasta. Spoon sauce over meat and pasta. Sprinkle with parsley.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 751Calories from Fat 19

% Daily Value *
Total Fat 16g25%

Saturated Fat 6g30%
Cholesterol 86mg29%
Sodium 1125mg47%
Total Carbohydrate 96g32%

Dietary Fiber 4.7g19%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Italian Pot Roast