1pkg. (16 oz.) spaghetti,
1Tbsp.H-E-B Olive Oil,
1Cipolini onion, chopped,
1bell pepper, seeded and chopped,
1/3c.finely diced ham (about 2 ounces),
8oz.sliced Portabella mushrooms,
1 (6 oz.)cantomato paste,
1/2c.dry red wine,
2lbs.H-E-B Fully Cooked Pot Roast with Hearty Gravy, divided,
1/3c.grated Romano cheese,
1Bring 4 quarts WATER to a boil in a 6-quart pot over High heat. Cook spaghetti according to package directions. Drain and set aside.
2Heat 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 from pot roast package; bring to a boil.
3Place pot roast on a cutting board and cut crosswise into 1/4-inch thick slices. Stack slices and cut into 1/2-inch wide strips.
4Add beef strips to skillet; stir until beef is coated with sauce. Simmer 5 minutes or until heated through. Season to taste with salt and pepper.
5Toss beef mixture with spaghetti; sprinkle with Romano cheese and serve.
No Nutritional Information Available