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Tagliolini al Sugo d’Arrosto — Pasta with Italian Roast Gravy

Years ago I had this authentic rustic dish in an old converted farmhouse restaurant near Turin. Loosely translated it means “pasta in roast gravy”. It was a very local place and didn’t look like much, but it was packed with truck drivers and a beef roast was cooking in front of an open fire.
They collected the drippings in a pan below the roast and then used them to toss with the pasta. I still remember it as one of the best things I’ve ever eaten. It was called Tagliolini al sugo d’arrosto. There are many recipes for it, but how do you make it if you can’t have a roast cooking in front of an open fire?
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Prep Time 2 hours
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Spaghetti
  • 2 cups Roasted Beef chuck roast or short ribs.
  • 3 Tbsp Butter
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 1/2 tsp Marmite
  • 1 clove Garlic peeled and crushed
  • One sprig of fresh Rosemary
  • Freshly ground Black Pepper
  • Parmesan Cheese

Equipment

  • Heavy Pot
  • Sauce Pan

Method
 

  1. You need to roast your beef in advance and shred it into medium chunks. Once its completed, then set it aside to keep warm and start the water for your pasta. You are going to salt the water, but only about a third of the normal amount, as Marmite is quite salty. Add your pasta to the boiling water and then begin your sauce.
  2. Melt the butter and olive oil in a small sauce pan. Add your crushed clove of garlic, rosemary, black pepper, beef drippings and your Marmite and gently simmer. Just before using, remove the rosemary and garlic.
  3. When your pasta is about two minutes from being finished, siphon off some of the pasta water with a Pyrex measuring cup.
  4. Then drain the pasta and put it back into the still hot pan, add your sauce and a bit of the pasta water and cook it for an additional two minutes, adding additional pasta water as needed until the pasta as well coated. Add in you beef and sprinkle with Parmesan cheese and a bit of chopped parsley and serve.

Notes

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