This Neapolitan-style pot roast produces an intense, brown onion
gravy that is the true goal of the recipe since the meat gives all its to flavor the sauce.
Good enough to spoon from a bowl, it is the ultimate extravagance served on rigatoni.
Preparation facts
Yield: 8 servings
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.
* Percent Daily Values are based on a 2,000 calorie
diet.
Nutrition facts are calculated by a food expert using
nutritional values provided by the USDA for common products used as recipe ingredients. Actual
nutritional values may differ depending on the amounts or products used and can be affected by
cooking methods.
The information presented in the Food Guide is for informational purposes
only and was created by a team of US–registered 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 June 2009.
