Recipe: Pot Roast Pasta Bolognese

Earlier this week, in an attempt to utilize my slow cooker, we had Pot Roast and Veggies for dinner.  While it is always thrilling for me to come home to a slow cooked meal (I love feeling a sense of accomplishment after doing very little work) and it was a decent meal, Pot Roast isn't exactly the kind of thing I feel like eating for days and days. It's just not that exciting. And man, were there ever leftovers.

I wondered if maybe I could utilize all this leftover meat into a pasta sauce but really didn't want to just dump it in there and had no idea where to begin.

Enter Emeril!

What you'll need:

• 2 tablespoons olive oil
• 4 ounces pancetta or bacon, diced
• 1 1/2 cups chopped yellow onions
• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 tablespoon minced garlic
• 1/4 teaspoon ground nutmeg
• 1 sprig fresh thyme (I used about 1/2 teaspoon of dried thyme)
• 3/4 cup dry white wine (I just used what I had in the fridge, I have no idea if it was dry or not)
• 1 1/2 pounds leftover cooked pot roast, shredded
• 2 (14 1/2-ounce) cans crushed tomatoes and their juices
• 1 cup leftover pot roast gravy or reduced beef stock (I used the stock)
• 1/4 cup heavy cream (I used table cream)
• 3 tablespoons chopped parsley leaves
• Salt and freshly ground black pepper 
• 1 pound fettuccine
• 1 cup freshly grated Parmesan

Directions:

1.  In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.

2.  Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. 

3.  Add the garlic, nutmeg and thyme, and cook for 30 seconds. 

4.  Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes. 

5.  Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. 

6.  Stir in the cream and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.

Verdict:

We all loved this one.  I'll be making Pot Roast again really soon just to make this sauce with the leftovers!  It was really flavourful and tasted quite fresh and homemade. Which makes me sound like a moron. Cause it was homemade, so why wouldn't it taste homemade? But sometimes, homemade sauce doesn't taste that homemade and I'm left wondering why I didn't just open a jar of Classico. You know?  Not this time.  Oh, and also? BAM!

Emeril tested, Lenny approved.

Recipe: Pasta with Butternut Squash and Pecans

Fall is really starting to settle in and I wanted to make something for dinner last night that embraced that. I found this recipe on Martha Stewart's website, it looked simple and yummy so I thought I'd give it a try.

What you'll need:

1 pound tubular pasta, such as strozzapreti or penne
1 butternut squash (2 pounds), peeled, seeded, and cut into 1/2-inch pieces
4 tablespoons unsalted butter
1/2 cup pecans, coarsely chopped
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil, plus more for serving
1/2 cup fresh flat-leaf parsley, thinly sliced
1/2 cup freshly grated parmesan cheese
1 cup, fresh ricotta cheese

Directions:

1. Fill a saucepan fitted with a steamer basket with 1/2-inch water and bring to a boil over high heat. Place squash in steamer basket and cook, covered, until easily pierced with the tip of a knife, about 8 minutes. Remove from heat and set aside.

2. In a medium skillet over medium heat, cook butter, stirring, until melted and just beginning to brown, about 5 minutes. Add pecans and cook, stirring, until lightly toasted, about 3 minutes. Add squash and stir gently to combine; season with salt and pepper.

3. Bring a large pot of water to a boil over high heat. Generously salt water and return to a boil. Add pasta and cook according to package directions. Drain and return to pot. Add olive oil and parsley and season with salt and pepper; toss to combine.

4. Divide pasta evenly between 4 plates and spoon squash mixture on top of pasta. Sprinkle over parmesan and top each with a dollop of ricotta. Drizzle with olive oil and serve immediately.

Verdict:

You know what? It was just...kind of...meh. All of the elements on their own were lovely, especially the butternut squash and pecans in the brown butter. But the finished product was underwhelming. I can't see this working into my regular repertoire but if I did attempt it again I would probably add some shallots to the squash and perhaps some red pepper flakes to perk the whole thing up. Sorry, Martha. Maybe we'll have a winner next time!