Leftover roast beef with spaghetti and tomato sauce for want of a better name!
Last night I made dinner with a slow cook family roast (beef).
Tonight I’m using some of the leftover meat with spaghetti and a tomato sauce.
- Leftover roast beef
- Iodised salt
- Freshly ground black pepper
- Cooking sherry
- Olive oil
- White onion (diced)
- Red chilli flakes
- Mutti tomatoes
- Dried oregano
- Basil leaves
- Black olives (pitted)
- Pickled jalapeño peppers (chopped)
- Spring onions (sliced)
- Provolone cheese (grated)
- Broccoli (steamed)
- I cooked the spaghetti early in the afternoon to induce resistant starch production to improve my microbiota.
- Bring some salted water to a rolling boil.
- Add the dried spaghetti and cook for the time recommended on the packet.
- Scoop about a cup of the starchy pasta water for adding to the tomato sauce.
- Drain the spaghetti, and then put it into a bowl. Cover the bowl with plastic film, and place it into the refrigerator.
- When it’s time to reheat the spaghetti, remove the bowl from the fridge, remove the plastic film, and add the cold spaghetti to the developed tomato-based sauce.
Leftover roast beef
- Remove one of the containers of leftover meat and choose one or two of the muscle bundles.
- Cut the meat across the muscle bundle’s grain to ensure tenderness when you place your meat in your mouth. You’ll find because the beef was a slow cook family roast, the meat will lose its integrity when stirred through the tomato sauce. The loss of muscular cohesion is a good thing.
- In a stainless steel skillet, gently sweat some onion, garlic, and red chilli flakes in butter and olive oil. I don’t like to aggressively sweat onion and garlic, because I don’t want the onion and garlic to impart a burnt flavour.
- Turn up the heat to make some fond, i.e., the brown stuff that sticks to the pan’s bottom.
- Deglaze the fond with some cooking sherry.
- Add the tin of Mutti tomatoes and bring it to a simmer.
- Add in the oregano leaves, basil leaves, capers, olives, and pickled jalapeño peppers.
- Cook for a few minutes while everyone gets to know one another in the skillet.
- It’s now time to put the cold spaghetti into the sauce.
- Stir the spaghetti through so the sauce coats and adheres to the surface of the pasta.
- Add in the slices of meat and stir through, so the skillet contents all get to know one another intimately.
- Add in the saved cold pasta water to help thicken the sauce a little.
- Turn off the heat and add a couple of nudges of butter and stir through.
- Transfer the skillet contents into a shallow bowl.
- Add some grated provolone cheese.
- Add some freshly grated nutmeg using a Microplane.
- Serve the steamed broccolini as a side dish in the style of my BFF.
- How would you name this meal?
- Did you know the brown stuff that forms on the bottom of a pan is called fond?