Savory Italian Pot Roast Pasta

(Becky, the Mama.)

What do you get when you put two of mama’s best comfort foods — pot roast and marinara/ pasta — together?

Heaven in a bowl.

This has to be one of my all-time favorite creations using any left-over beef you have in the fridge from pot roast to steak. (I had some grilled flank steak left-over that I cut into pieces and used for this recipe. )  The addition of wine and beef broth (or Lipton onion soup, which is what I had on hand) and splash of heavy cream creates an extra layer of homey warmth to a traditional marinara.  The wide Pappardelle noodles create the perfect nest for this dish.

I am about to head to my daughter Rachel’s home in Texas this weekend awaiting the birth of her second child, a little girl (!) who will be named Corabelle.

While Rachel is busy and recovering and nursing a newborn,  I plan to whip up some comfort food with the help of my sous chef, Corabelle’s big almost-4-year-old brother, Jackson.

Rachel and Jared are still mostly vegans, so I will often make things like rice bowls or pasta dishes that are easy to tweak for vegans and carnivores alike. At Rachel’s house, I am going to try subbing Miso for the beef broth. (Miso is the closest thing I have found to bringing out a “meaty” flavor in vegetarian  cooking. In  fact, I love the butter, savory flavor that Miso imparts so much that I often add it to meat-based dishes to upgrade the richness. ) I will probably substitute my favorite vegan meat, Field Roast sausages, sliced and browned in olive oil, then sprinkled on top. (Other options: lentils; or chick peas, roasted in the oven first.)  For creaminess,  I will likely blend up some raw cashews with a little cashew or almond milk, or use use canned whole fat coconut milk.  Either makes a nice substitute for a splash of cream!

No matter how you tweak this dish to make it your own, I think you will love it and that it will soon become one of your go-to favorites!

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Savory Italian Pot Roast Pasta

1 large 28 oz can crushed tomatoes (or crushed tomatoes with basil added)

2 large cloves garlic, minced

1 cups beef broth or 1/2 package Lipton onion soup mix with 1 cup hot water

1/2 cup red wine

2 t. brown sugar

2 t. oregano or Italian seasoning

A handful of chopped fresh basil if you have it on hand

1 cup diced beef, already cooked (such as leftover roast or steak, or even pulled pork or pork loin would work as well )

Salt and pepper to taste

1/4 cup cream

Pappardelle pasta to yield 4 servings, cooked

Fresh grated Parmesan Cheese

Directions:

Cook pasta according to package directions.

In a big skillet, add the crushed tomatoes, broth (or Lipton soup mixture), garlic, red wine,  beef, and Italian seasonings and brown sugar. Bring to a low boil, then turn down the heat and simmer until it is the thickness you like for pasta sauce.  Add salt and pepper to taste.  Turn off the heat and add cream.  Ladle over Pappardelle pasta in low flat bowls, then grate Parmesan cheese over all.  I am purposely messy with the Parm cheese as I think it makes the dish look rustic and beautiful.

Variations: Add bits of cooked carrots, peas and potatoes to make this a one-bowl meal, and add to the “Sunday pot roast with veggies” feel.