Italian Roast With Pasta Recipes

Steps:

• Combine the salt, garlic powder and pepper; rub over roast. Place in a 5-qt. slow cooker. Top with mushrooms and onion. Combine the spaghetti sauce and wine; pour over meat and vegetables. , Cover and cook on low for 8-10 hours or until meat is tender. Slice roast; serve with pasta and pan juices.

Steps:

• Preheat oven to 300 and adjust oven rack to middle position.
• Thoroughly pat roast dry with paper towels.
• Sprinkle generously with salt and pepper.
• Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
• Brown roast on all sides, reducing heat if fat begins to smoke.
• (8- 10 minutes) Transfer roast to large plate.
• Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
• Add garlic and sugar; cook until fragrant, about 30 seconds.
• Add chicken broth, beef broth, wine, tomatoes and herbs.
• Return roast to Dutch oven.
• The liquid should come up to at least 1/2 of the depth of the roast.
• If not, add water until it does.
• Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
• Transfer roast to carving board, tent with foil to keep warm.
• Allow liquid in Dutch oven to settle about 5 minutes.
• Use wide spoon to skim off any fat that rises to the surface.
• Discard thyme and rosemary sprigs.
• Add tomato paste and bring to a boil on the stove.
• Boil about 8 minutes or until slightly thickened.
• Taste and season with additional salt and pepper if necessary.
• Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
• Place warm cooked pasta on a large serving platter.
• Place meat slices in center and ladle sauce over all.
• Serve hot.

Steps:

• Cut the garlic into thin slivers. Pierce the meat in many places with the point of a knife and insert the garlic slivers into the holes.
• Heat 2 tablespoons of the oil in a heavy 3- to 4-quart heatproof casserole. Add the meat and brown it well over medium heat. Remove it from the casserole. Add the remaining oil and the onions, carrots and celery. Saute them until moderately brown.
• Stir in the wine and cook for a few minutes, scraping the casserole. Add the tomatoes, tomato paste and basil. Season the mixture with salt and pepper and return the meat to the casserole.
• Cover tightly and cook over very low heat for at least three hours, until the meat is very tender. Turn the meat a few times during cooking.
• Remove the meat from the casserole. To serve immediately, skim the fat from the surface of the sauce, then puree the sauce in a food processor and reheat. Otherwise, refrigerate the meat and sauce overnight. Remove any congealed fat from the sauce and puree the sauce in a food processor. Reheat the meat in the sauce before serving.

Steps:

• Preheat oven to 350 degrees.
• Place frozen roast in a small to medium sized roaster or Dutch oven. Mix remaining ingredients, except for pasta & cheeses, and pour over the roast. Cover and bake for five (5) hours.
• Remove roast from oven and place roast on oven-proof serving platter; reserve pan sauce and keep warm. Top roast with mozzarella cheese and return roast to oven, uncovered, until cheese is melted. Remove from oven and let sit about 10 minutes before slicing.
• Meanwhile, cook pasta according to package directions; drain well. Mix reserved pan sauce with pasta; top with fresh grated Parmesan cheese.
• Serve sliced beef alongside a nice portion of pasta & sauce.

Steps:

• Bring a large pot of water to a boil.
• Combine the oil, garlic, and ham in a medium to large skillet over medium-low heat. Cook slowly, stirring occasionally, until the garlic becomes deep golden, nearly brown, all over, 10 to 15 minutes.
• Core and chop the plum tomatoes (or crush the canned tomatoes) and add them, along with salt and pepper, to the skillet. Stir and simmer while you salt the boiling water and cook the pasta.
• Drain the pasta when it is tender but firm, reserving a little of the cooking water and adding it to the sauce if it appears dry (quite likely if you used fresh tomatoes). Toss the pasta with the sauce and most of the basil, along with the cheese. Mince the remaining basil, garnish the pasta with it, and serve.