ROAST BEEF PASTA SKILLET
Leftover beef is the star in a skillet dinner that's perfect for two. Chopped tomatoes and Parmesan cheese add color and flavor to this no-fuss dish. -Bill Hilbrich, St. Cloud, Minnesota
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.
Nutrition Facts : Calories 448 calories, Fat 14g fat (6g saturated fat), Cholesterol 87mg cholesterol, Sodium 358mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 3g fiber), Protein 40g protein.
10 MINUTE ROAST BEEF AND PASTA!
This is a great way to use left overs! Quick, easy and tastes great! We had left over roast beef and left over pasta in the refrigerator, I created this recipe to use them up. We have a large family, so I always make extra of everything! My grandchildren love this easy recipe, and love to help cook. They request this every...
Provided by Colleen Sowa
Categories Beef
Time 15m
Number Of Ingredients 7
Steps:
- 1. Cook pasta according to package directions. Drain. Set aside until the end.
- 2. Slice beef thin, then cut into about 1 or 2 inch squares. Put in large pan along with 2 cups of water. Simmer for 3 minutes.
- 3. Add the cream of mushroom soup, gravy mix and spices Stirring together well, simmer for 3 minutes.
- 4. Add the frozen peas (or veggies of choice), simmer 3 minutes.
- 5. Add the pasta.
- 6. Gently toss around the pan to coat and heat the pasta for 1 minute.
JAMIE OLIVER'S PAPPARDELLE WITH BEEF RAGU
This wonderful recipe from Jamie Oliver is hearty and uncomplicated with a surprising pop of flavor thanks to the addition of rosemary and orange zest. Mr. Oliver prepares his in a pressure cooker, but if you don't have one, it can be cooked in a covered Dutch oven on the stove over low heat, or in a 275 degree oven, for about 3 hours. Stir occasionally.
Provided by Amanda Hesser
Categories dinner, pastas, main course
Time 1h45m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Season beef with salt and pepper to taste. Place an uncovered pressure cooker or oven-proof Dutch oven over medium-high heat, and add olive oil. When oil is hot, add beef. Stir until beef is well browned on all sides, about 5 minutes. Add rosemary and sage sprigs, onion, garlic, carrot and celery. Reduce heat to medium-low and sauté until vegetables are softened, about 5 minutes.
- Add Chianti and continue to simmer until liquid has reduced by half, about 15 minutes. Add tomatoes and their juices, and if using pressure cooker, 1/2 cup water. Secure lid and pressure gauge of pressure cooker, and follow manufacturer's instructions to bring contents of pot to a simmer. Reduce heat to low, and simmer for 45 minutes. If using Dutch oven, simmer, covered, in a 275-degree oven, or on the stove over low heat, for 3 to 3 1/2 hours.
- Place a large pot of lightly salted water over high heat to bring to a boil. Remove pressure cooker from heat, or Dutch oven from oven. After pressure has dropped in pressure cooker, follow manufacturer's instructions to remove lid. Using two forks, finely shred meat and vegetables. Discard herb stems. Loosely cover pan and return it to low heat to keep warm.
- Add pappardelle to boiling water. As it cooks, scoop out 1/2 cup water and reserve. Cook pasta to taste, then drain well. Return pasta to pot, and add butter and 1/4 cup Parmigiano-Reggiano; mix gently until butter has melted. Add a little reserved cooking water to loosen.
- To serve, lift pasta into each of six shallow bowls. Spoon beef ragù over top. Sprinkle each bowl with a pinch of orange zest and rosemary, and a spoonful of cheese.
Nutrition Facts : @context http, Calories 738, UnsaturatedFat 17 grams, Carbohydrate 67 grams, Fat 35 grams, Fiber 6 grams, Protein 40 grams, SaturatedFat 15 grams, Sodium 917 milligrams, Sugar 7 grams, TransFat 2 grams
ITALIAN POT ROAST WITH PASTA
Definitely a comfort family gathering meal. Absolutely delicious - one you'd be proud to serve with fresh French bread and a large green salad. Have some antipasto before the main meal.
Provided by PanNan
Categories Meat
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 300 and adjust oven rack to middle position.
- Thoroughly pat roast dry with paper towels.
- Sprinkle generously with salt and pepper.
- Heat oil in large heavy bottom Dutch oven over medium heat until shimmering, but not smoking.
- Brown roast on all sides, reducing heat if fat begins to smoke.
- (8- 10 minutes) Transfer roast to large plate.
- Add vegetables to Dutch oven and cook, stirring until they are beginning to brown (6- 8 minutes).
- Add garlic and sugar; cook until fragrant, about 30 seconds.
- Add chicken broth, beef broth, wine, tomatoes and herbs.
- Return roast to Dutch oven.
- The liquid should come up to at least 1/2 of the depth of the roast.
- If not, add water until it does.
- Cover tightly and roast in the oven, turning every 30- 45 minutes, until fully tender and fork slips easily in and out of meat, 3 1/2- 4 hours.
- Transfer roast to carving board, tent with foil to keep warm.
- Allow liquid in Dutch oven to settle about 5 minutes.
- Use wide spoon to skim off any fat that rises to the surface.
- Discard thyme and rosemary sprigs.
- Add tomato paste and bring to a boil on the stove.
- Boil about 8 minutes or until slightly thickened.
- Taste and season with additional salt and pepper if necessary.
- Meanwhile, using a chef's knife, slice meat into 1/2" thick slices, or if too tender, pull apart into large chunks.
- Place warm cooked pasta on a large serving platter.
- Place meat slices in center and ladle sauce over all.
- Serve hot.
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