America's Test Kitchen. Use reserved pot roast (10 oz), reserved pot roast sauce (1 cup), reserve 3/4 cup pot roast garnish
1. Bring 4 quarts water to a boil in a large pot
Add the pasta and 1 Tablespoon salt and cook, stirring often until al dente
Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot
2. Meanwhile, process the tomatoes with their juice in a food processor until pureed, about 15 seconds.
Combine the oil, garlic, tomato paste, and oregano in a large saucepan, and cook over medium heat until fragrant, about 1 minute
3. Stir in the pureed tomatoes, pot roast sauce, and pot roast garnish and simmer until the sauce has thickened and the flavors have melded, about 15 minutes. Stir the pot roast and cream into the sauce and cook until heated through, about 2 minutes. Season with salt and pepper to taste.
4. Add the sauce and parsley to the cooked pasta and toss to combine, adjusting the sauce consistency with the reserved cooking water as desired. Serve with the Parmesan.
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|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 44 (22%)|
|Amt Per Serving||% DV|
|Total Fat 4.9g||7 %|
|Saturated Fat 2g||10 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 51.6mg||16 %|
|Sodium 21.2mg||1 %|
|Potassium 149.6mg||4 %|
|Total Carbohydrate 32.6g||10 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 32.4g|
|Protein 6.9g||10 %|
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Calories per serving: 202
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