Pot Roast with Onion Sauce, Italian Style
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.
Calorie: 524, Proteins: 35 g, Total Fat: 12 g, Fiber: 6 g.
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.