Emeril Lagasse'S Pot Roast Pasta Bolognese

• 2 tablespoons olive oil
• 4 ounces pancetta or 4 ounces bacon, diced
• 1 1/2 cups chopped yellow onions
• 1/2 cup diced carrot
• 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 lbs leftover cooked pot roast, shredded
• 2 (14 1/2 ounce) cans crushed tomatoes, and their juices
• 1 cup leftover pot roast gravy or 1 cup reduced beef stock
• 1/4 cup heavy cream
• 3 tablespoons chopped fresh parsley leaves
• salt & freshly ground black pepper
• 1 lb fettuccine
• 1 cup freshly grated parmesan cheese

1. 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.
2. Add the onions, carrots and celery and cook, stirring, until soft, 4-5 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 all evaporated, about 3 minutes.
3. Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
4. Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook 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.
5. To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.

olive oil, pancetta, yellow onions, carrot, celery, garlic, ground nutmeg, thyme, dry white wine, tomatoes, beef stock, heavy cream, parsley, salt, fettuccine, freshly grated parmesan cheese

Taken from www.food.com/recipe/emeril-lagasses-pot-roast-pasta-bolognese-177994 (may not work)