- 2 tablespoons olive oil
- 4 ounces pancetta or bacon, diced
- 1 1/2 cups chopped yellow onions
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 tablespoon minced garlic
- 1/4 teaspoon ground nutmeg
- 1 sprig fresh thyme
- 3/4 cup dry white wine
- 1 1/2 pounds leftover cooked pot roast, shredded
- 2 (14 1/2-ounce) cans crushed tomatoes and their juices
- 1 cup leftover pot roast gravy or reduced beef stock
- 1/4 cup heavy cream
- 3 tablespoons chopped parsley leaves
- Salt and freshly ground black pepper
- 1 pound fettuccine
- 1 cup freshly grated Parmesan
- In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes. Add the onions, carrots and celery and cook, stirring, until soft, 4 to 5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly allevaporated, about 3 minutes. Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over medium high heat until the sauce is thickened and flavorful, 20 to 30 minutes. Stir in the cream and parsley, and adjust the seasoning, to taste. Remove from the heat and cover to keep warm.
- Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
- Divide among pasta bowls and serve with the remaining cheese passed tableside.