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Ингредиенты
- 1 1/2 ounce dry porcini mushroom
- 4 x thick slabs bacon
- 3 1/2 lb boneless chuck roast, rolled and tied
- 1/4 c. extra virgin olive oil
- 1 3/4 c. dry red wine
- 1 clv garlic, finely minced
- 1 med onion, finely minced
- 2 x carrots, finely minced
- 2 x celery stalks, finely minced
- 1 c. Italian plum tomatoes, peeled Salt to taste Freshly milled black pepper
- 1 lb rigatoni
Инструкции
- Soak the dry mushrooms in hot water for 1/2 hour. Drain, dry and finely chop. Set aside. In a large, heavy casserole, cook bacon till brown.
- Remove and set aside. Add in oil to casserole. Brown meat all over in the warm oil and bacon fat. When browned, pour in the wine. Continue cooking till wine is slightly reduced. Add in reserved mushrooms, garlic, onion, carrots, celery, tomatoes without the tomato liquid. Cover pot. Cook over low heat for about three hrs. After 1 hour of cooking, add in juice from canned tomatoes. If needed moisten roast from time to time with a little boiling broth or possibly water. 1/2 hour before meat is finished, season with salt and pepper. When meat is tender, remove from pot. Keep warm in a hot 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 possibly: Shred 2 c. of meat, mix with sauce and use as a gravy on top of pasta.
- Serves: 8 - 10 with pasta4 - 6 as a pot roast
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 263g | |
| Recipe makes 8 servings | |
| Calories 597 | |
| Calories from Fat 359 | 60% |
| Total Fat 39.96g | 50% |
| Saturated Fat 14.11g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 159mg | 53% |
| Sodium 121mg | 5% |
| Potassium 557mg | 16% |
| Total Carbs 4.84g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 2.1g | 1% |
| Protein 42.69g | 68% |
