Serves: 8
Total Calories: 83
1 Place a rack in the center of the oven. Preheat the oven to 325°F. In a large Dutch oven or other deep, heavy pot with a tight-fitting lid, heat the oil over medium heat. Add the meat and brown it well on all sides, about 20 minutes. Sprinkle it with salt and pepper. When the meat is completely browned, transfer it to a plate and drain the fat from the pot.
2 Pour 1 cup water into the pot and scrape the bottom with a wooden spoon to loosen any browned bits. Add the onions, carrots, salami, and prosciutto to the pot. Return the roast to the pot. Cover and bring the liquid to a simmer.
3 Transfer the pot to the oven. Cook, turning the meat occasionally, 2 1/2 to 3 hours. or until it is very tender when pierced with a fork.
4 About 20 minutes before the meat is done, bring a large pot of water to a boil. Add 2 tablespoons of salt, then the pasta, gently pushing it down until it is completely covered with water. Cook until al dente, just tender yet firm to the bite.
5 When done, transfer the meat to a platter. Cover and keep warm. Let the sauce cool slightly. Puree the contents of the pot by passing it through a food mill or blending it in a food processor or blender. Taste and adjust seasoning. Return the sauce to the pot with the meat. Reheat gently.
6 Serve some of the sauce over the pasta. Sprinkle with the cheese. Reheat the sauce and meat if necessary. Slice the meat and serve it as a second course with the remaining sauce.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Pot Roast with Onion Sauce and Pasta recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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