rivisitare/revisit
Another meal that was ready in under 30 minutes....Happy, happy, joy, joy!
One of my favorite go-to dishes is from my mom...Marie?s Giambotta. My mom used to make it when we were young with the left over roast beef from Sunday dinner. I don?t eat roast beef (or any red meat for that matter) very often anymore, but every now and again I get a craving. That means Marie?s Giambotta for any left overs.
Recently, I bought another Trader Joes pot roast. I fell in love with the pot roast after making my version of a slider. The Pot Roast and Blue Cheese sliders were awesome. In fact, I can still taste them! MMMM! So, when I needed to use my latest purchase, I thought I would try it in Giambotta. Since the meat is so tender, my body doesn't rebel...as much. As I suspected, it worked like a charm. Switching out the rice for PLUS? by Barilla elbows added a nice twist on the dish as well.
I can?t wait to eat leftovers for lunch today! It will be a great tummy filler before my evening at UniverSoul Circus. Yup! The UniverSoul Circus is in my plans for the evening and I can?t wait! I have never been to any circus, so hopefully the clowns won't freak me out and it will be enjoyable. The evening is sponsored through another blogger event and my friend T is venturing out with me. I will blog more about it after it happens. But, until then?. Marie?s Giambotta Revisited. Have a great weekend!
Marie?s Giambotta Revisited
2 cups Trader Joe?s pot roast, diced
1 cup carrot, diced
1 cup celery, diced
½ cup onion, diced
1 Tbsp olive oil
2 Tbsp. Parmesan plus additional for garnish
1 cup PLUS? by Barilla elbows, uncooked
1 cup of your favorite gravy (depending on the meat you choose)
Bring 2-3 quarts of water to a rolling boil, season with salt, and add elbows. Stir occasionally to prevent sticking. Check texture after about 15 minutes, drain, and run hot water over rice. Place on serving plates. (Pasta should be done about the same time as the veggies.)
Start preparing the vegetables when the pasta is placed in the water. In a skillet of heated oil, sauté the onions for about 3 minutes. Add carrots and celery and sauté for about 7 minutes, or until the veggies are crispy tender. (You might want to use a larger pan than I did...I wasn't paying attention early on...)
Timing will depend on the thickness of the pieces, but they should all be tender in the end. When all vegetables are tender, add the gravy. Don't worry, the meat and pasta will soak some of it up.)
Then the meat.
Bring to a boil, and cook until the meat is completely heated through. Be sure to stir occasionally.
Add about 2 Tbsp. of grated Parmesan and stir. Serve the vegetable/meat mixture on top of the pasta. Generously garnish with grated Parmesan and serve.
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