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Reviewed Pot Roast Pasta Bolognese

Jan 14, 2013 in Food Network Community Toolbox on

Great recipe that holds up very well to variations. I seared my well seasoned rump roast in a cast iron stock pot. Added beef broth and 1 bottle of dark beef to cover roast and simmered till tender. After creating Emeril's sauce above, I increased the amount of natural broth & heavy whipping cream to get a bit more volume. I then used the meat"

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