Italian Pot Roast

Ingredients

• 0.5 cup wine dry red
• 2 oz celery rinsed ends trimmed chopped
• 0.3 cup finely-chopped ham cooked finely chopped
• 1 cup fat-skimmed beef broth 
• 8 ounces mushrooms sliced
• 8 ounces mushrooms sliced
• 1 teaspoon olive oil 
• 8 oz onion peeled chopped
• 2 lb pot roast cut with gravy cooked
• 6 servings salt and pepper 
• 1.5 pounds pasta like spaghetti dried
• 6 oz canned tomatoes canned

Equipment

• bowl
• frying pan
• pot
• spatula

Directions

1. In an 8- to 10-quart covered pan over high heat, bring about 4 quarts water to a boil.
2. Add spaghetti and cook until barely tender to bite, 8 to 10 minutes.
3. Meanwhile, in a 12-inch nonstick frying pan or 5- to 6-quart nonstick pan over high heat, stir onion, mushrooms, celery, and ham in olive oil until onion begins to brown, 10 to 15 minutes.
4. Add broth, wine, and tomato paste; stir until well blended.
5. Discard any solidified fat from pot roast and sauce. Scrape sauce from meat into onion-tomato mixture.
6. Cut beef across the grain into 1/4-inch-thick slices and lay over onion-tomato sauce; cover and simmer over low heat until beef is hot, 7 to 10 minutes.
7. Add salt and pepper to taste.
8. Drain spaghetti well and pour onto a rimmed platter or into a wide, shallow bowl. With a slotted spatula, arrange beef slices over pasta. Spoon sauce over meat and pasta.
9. Sprinkle with parsley.