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Spaghetti Pot Roast
Potroastghetti, Ciao Italia. Inspired by Rome
Prep Time:
15 minutes
Cook Time:
15 minutes
Makes:
6 - 8 servings
Ingredients

1 pkg. (16 oz.) spaghetti

1 Tbsp. H-E-B Olive Oil

1 Cipolini onion, chopped

1 bell pepper, seeded and chopped

1/3 c. finely diced ham (about 2 ounces)

8 oz. sliced Portabella mushrooms

1 c. beef broth

1 (6 oz.) can tomato paste

1/2 c. dry red wine

2 lbs. H-E-B Fully Cooked Pot Roast with Hearty Gravy, divided

1 tsp. salt

1/3 c. grated Romano cheese

Directions


Bring 4 quarts WATER to a boil in a 6-quart pot over High heat. Cook spaghetti according t
o package directions. Drain and set aside.
Heat oil in a 12-inch skillet over Medium-High heat. Sauté onion, bell pepper, ham
and mushrooms 8 to 10 minutes, until tender. Stir in broth, tomato paste, wine and gravy f
rom pot roast package; bring to a boil.
Place pot roast on a cutting board and cut crosswise into 1/4-inch thick slices. Stack sli
ces and cut into 1/2-inch wide strips.
Add beef strips to skillet; stir until beef is coated with sauce. Simmer 5 minutes or unti
l heated through. Season to taste with salt and pepper.
Toss beef mixture with spaghetti; sprinkle with Romano cheese and serve.

Nutritional Information


No Nutritional Information Available


Source


No Source Information Available