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Pot Roast Penne




Source of Recipe


the web


List of Ingredients




1 teaspoon salt

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

1/2 teaspoon freshly ground pepper

2 cups cooked, shredded beef pot roast

1 cup cooked vegetables, such as carrots or peas

Grated Parmesan cheese, optional



Recipe



1. Heat a large saucepan of water and 1/2 teaspoon of the salt to a boil over high heat; add pasta. Cook according to package directions; drain.

2. Meanwhile, heat olive oil over high heat in a large 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.

3. 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.

Serves 6.