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1. Heat oven to 325 degrees. Soak mushrooms in a small bowl of warm water until soft, 15 minutes. Drain, rinse and chop. Season meat generously with salt and pepper.
2. Heat olive oil in a Dutch oven over medium heat. Brown meat, about 2 minutes per side. Lift out; set aside. Add carrot, onion, celery and garlic to the pot. Cook, stirring, until softened, about 10 minutes. Add broth, wine, tomato paste, reserved mushrooms, bay leaves and thyme. Heat to a boil. Return meat to the pot. Liquid should come about two thirds the way up the sides of the roast. Cover.
3. Place in oven; cook, turning roast once and basting occasionally, until very tender when prodded with a fork, 2-2 1/2 hours.
4. Set pot on stovetop. Remove meat from pot. Shred. Discard any fat. Discard bay leaves and thyme sprig. Stir shredded meat into sauce; keep warm over low heat.
5. Heat a large pot of salted water to a boil. Cook noodles until tender but firm. Drain. Add noodles to meat and sauce. Toss gently.
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Serving Size: 1 Serving (370g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 596 | ||
Calories from Fat: 234 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 10.2g | 51 % | |
Monounsaturated Fat 10.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 120.6mg | 37 % | |
Sodium 849mg | 29 % | |
Potassium 1145.2mg | 30 % | |
Total Carbohydrate 35.7g | 11 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 32.9g | ||
Protein 46g | 66 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 596
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