You will be glad that you have leftover Italian Pot Roast when you taste this robust meat sauce. In fact, you may find yourself simmering up the pot roast specifically to have some of the sauce and beef for pasta! Stretching dishes, as I do here, is a terrific way to cook and makes your kitchen life all the easier.
Servings: Makes 4-6 servings
Ingredients
- 2 cups coarsely chopped beef from Italian Pot Roast
- 1 cup sauce from Italian Pot Roast
- 1 can (15 ounces) crushed tomatoes
- 1 teaspoon dried basil
- 1 pound penne
- Grated Parmesan cheese , for serving
Directions
Mix the beef, sauce, tomatoes and basil in a medium saucepan. Bring to a boil over medium-high heat, stirring often. Reduce the heat to medium-low. Simmer until the flavors are well blended, about 30 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne. Cook just until the pasta is barely tender, about 9 minutes. Drain well and return to the pot.
Add the sauce to the pasta and mix well. Serve in deep bowls, with the cheese passed on the side.
Meanwhile, bring a large pot of lightly salted water to a boil over high heat. Add the penne. Cook just until the pasta is barely tender, about 9 minutes. Drain well and return to the pot.
Add the sauce to the pasta and mix well. Serve in deep bowls, with the cheese passed on the side.
From the Fall 2004 issue of O, The Oprah Magazine
Keep Reading
Follow
Advertisement
Advertisement
Advertisement
IN THE CURRENT ISSUE
O Magazine search
We Hear You!
