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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute. | 2. Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes. | 3. Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper. | 4. Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot. | 5. Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
garlic clove	6		minced	26.82	5.9508	1.1448	0.09
tomato paste	4	teaspoons		18.04	4.1602	0.9504	0.1034
oregano	3/4	teaspoon	minced	1.9875	0.5169	0.0675	0.0321
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
chicken broth	1	cup		78.12	1.89	11.1384	2.6208
pot roast pan juice	1	cup		403.4676	0.0	89.7602	2.2667
salt				-	-	-	-
pepper				-	-	-	-
pot roast	1	lb	cooked shredded	557.6013	0.0	98.1016	18.5414
heavy cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
rigatoni pasta	1	lb		403.4676	0.0	89.7602	2.2667
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
parmesan cheese			grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.