Let the word recycled become a mantra in your culinary efforts as well as in garbage detail. It's the right thing to do for the sake of your household budget and, more important, for easing the strain of creating speedy weeknight dinners.
Recycled pot roast is a case in point. The long-braised meat turns to flavorful shreds that can find their way into innumerable second- and third-day meals. Here, the meat (which also could be any braised meat, such as pork, lamb or chicken) transforms into a hearty pasta dish with the help of wine and mustard as flavorings.
Use leftover vegetables, if you like, or handy frozen ones. The family may never complain about recycling again.
If you don't have any leftover pot roast, you can purchase precooked pot roast in the supermarket meat case.
Use canned beef gravy if you don't have leftover gravy.
Pot Roast Penne
Preparation time: 15 minutes; cooking time: about 20 minutes
Makes 6 servings
1 teaspoon salt (divided use)
1 pound penne
1 tablespoon olive oil
2 cloves garlic, minced
1 small red onion, thinly sliced
2 teaspoons herb-flavored mustard, such as rosemary or tarragon
1 cup each: dry red wine, leftover beef gravy
freshly ground pepper
2 cups cooked, shredded beef pot roast
1 cup cooked vegetables, such as carrots or peas
grated parmesan cheese (optional)
Heat a large saucepan of water and 1/2 teaspoon of the salt to a boil over high heat; add penne. Cook according to package directions; drain.
Meanwhile, heat olive oil over high heat in a skillet; add garlic and onion. Reduce heat to medium; cook, stirring, until onion softens, 5 minutes.
Whisk in mustard until smooth. Add wine; cook, stirring often, until reduced by half, about 5 minutes. Stir in beef gravy, remaining salt and pepper to taste; cook until heated through, about 3 minutes.
Stir in beef; heat through, about 2 minutes. Stir in vegetables; heat through, about 1 minute. Return pasta to large saucepan; pour in beef mixture. Toss to coat. Serve in pasta bowls, topped with parmesan cheese, if desired.
Per serving: 493 calories; 19 grams fat; 6 grams saturated fat; 39 milligrams cholesterol; 59 grams carbohydrate; 21 grams protein; 733 milligrams sodium; 4 grams fiber
- Recipe and analysis from the Chicago Tribune, a Tribune Publishing newspaper
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