Spaghetti with roast sauce: an easy and delicious recipe to surprise the family

Simply spectacular. This recipe is perfect to prepare for the weekend. It really almost makes itself, it just takes a couple of hours in the pot. Like all the recipes that I share with you, it is approved by my daughters and guests.

Ingredients:

• 800g Roast
• 5 ethereal garlic cloves
• 3 bay leaves
• 2 mushrooms
• 2 or 3 branches of rosemary (to seal the roast and for the sauce)
• 4 tablespoons of oil
• 3 or 4 onions peeled and cut in 4 (rustically)
• 6 rustically cut tomatoes (with peel and seeds)
• 1 grated carrot
• 1/4 cup of whole parsley and a little chopped to decorate.
• 50 g cold butter in cubes (to mount the sauce at the end)
• 1 glass of red wine or port (optional, it works very well)
• Salt
• Black pepper (best freshly ground)

Preparation:

Season the roast with salt, pepper and rosemary. Then seal it well, on all sides, with 2 or 3 tablespoons of vegetable oil, in a heavy-bottomed pot. Then remove it from the heat and reserve it. In the same pot add the garlic, bay leaf, mushrooms, rosemary, 1 tablespoon of vegetable oil, onion, tomato, carrot, parsley, salt and pepper. Cook for approximately 5 minutes and then add the wine.⁃ Immediately make a hole and place the roast in the middle of the pot and add water until it almost covers it. Let it come to a boil and cook for 2 hours over medium heat. Always check that it is okay, they can turn it around every 30 minutes. Finally remove the roast and strain the sauce, crushing with a spoon to get all the juices out. Then return the sauce to the pot and heat it up, turn it off and add the cold butter in cubes and stir until it dissolves. Boil the pasta el dente, strain it and reserve a little of the cooking water. Then return the pasta to the pot along with a ladle of the reserved water and add the sauce. Before serving the roast cut it into slices of approximately 0.5 to 1 cm and heat it with a little sauce. Serve the pasta with grated Parmesan cheese, a little parsley and a piece of roast. You can freeze the roast and sauce separately, in portions for sandwiches, lunch boxes or for any day, it will get you out of trouble.

For more super delicious recipes that the little ones in the house and the whole family like, follow me every Monday at Provecho.

My love, Colette