Italian Pot Roast with Pasta
 
1-1/2 oz.  dried porcini mushroom
4   thick slabs bacon
3-1/2 lb.  boneless chuck roast, rolled and tied
1/4 cup  olive oil
1-3/4 cup  dry red wine
1 clove  garlic, finely chopped
1 medium  onion, finely chopped
2   carrots, finely chopped
2   celery stalks, finely chopped
1 cup  italian plum tomatoes, peeled
  salt to taste
  freshly milled black pepper
1 lb.  rigatoni
 
soak the dried mushrooms in warm water for 1/2 hour. drain, dry and finely 
chop. set aside. in a large, heavy casserole, cook bacon until brown. 
remove and set aside. add oil to casserole. brown meat all over in the hot 
oil and bacon fat. when browned, pour in the wine. continue cooking until 
wine is slightly reduced. add reserved mushrooms, garlic, onion, carrots, 
celery, tomatoes without the tomato liquid. cover pot. cook over low heat 
for about three hours. after 1 hour of cooking, add juice from canned 
tomatoes. if needed moisten roast from time to time with a little boiling 
broth or water. 1/2 hour before meat is finished, season with salt and 
pepper. when meat is tender, remove from pot. keep hot in a warm oven. 
press the sauce through a sieve, then return to pan. cook over medium heat 
to reduce sauce. remove meat from oven. slice and pour sauce over meat to 
serve. or: shred 2 cups of meat, mix with sauce and use as a gravy on top 
of pasta. 
 
serves: 8 - 10 with pasta 
4 - 6 as a pot roast 
-- 
(ID: 10975) Mirror: rec.food.recipes: Thu, Sep 4, 2003


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