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Related recipes: 12 Best Foods, Beef, Beef Round Roast, Carrots, Celery, Cheese, High Fiber, Italian, Main Dishes, Onions, Pasta
Add these dishes to make a full meal:
Cauliflower with Gruyere Sauce
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.
Yield: 8 servings
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
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.
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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 September 2008.
