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Wednesday, December 16, 2009

Revisiting an old favorite: Leftover Pot Roast Bolognese

Pot Roast Bolognese

I've now made this dish (and blogged it) twice; in 2005 and in 2006. And tonight I made it again, using leftover Brisket from our Sunday night Hanukkah dinner. I almost skipped it and wasted all of the leftovers. I didn't leave work until 6pm, which meant I didn't get home until 6:30 or so (after a stop at Walgreen's for Hanukkah candles, because we somehow ran out). But... I persevered. And wonder nanny Sammy gave the kids appetizers, so they weren't completely insane with hunger.

Each time I make this dish, I riff on it more and more. Tonight, I didn't use any wine or stock. I used a can of tomato sauce instead of chopped tomatoes. AND, I used sour cream instead of heavy cream, because that's what I had in the house. If you use sour cream as well, remember to temper it a bit so that it doesn't curdle and get all clumpy. To do that, spoon out some of the hot liquid into a small bowl. Add the sour cream and mix it well. Then, add that mixture to the pan.

Tonight we had the sauce over egg noodles instead of spaghetti. (the picture above is from 2006)

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