Penn Herb Wellness Guide
Italian Pot Roast with Onion Sauce
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.
Nutrition Facts
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.