Potroastghetti, Ciao Italia. Inspired by Rome
6 - 8 servings
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
Bring 4 quarts WATER to a boil in a 6-quart pot over High heat. Cook spaghetti according to 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 from pot roast package; bring to a boil.
Place 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.
Add 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.
Toss beef mixture with spaghetti; sprinkle with Romano cheese and serve.
No Nutritional Information Available