EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE
4-6 servings

2 tablespoons olive oil
4 ounces pancetta or bacon, diced
1 1/2 cups chopped yellow onions
1/2 cup diced carrots
1/2 cup diced celery
1 tablespoon minced garlic
1/4 teaspoon ground nutmeg
1 sprig fresh thyme
3/4 cup dry white wine
1 1/2 lbs leftover cooked pot roast, shredded
2 (14 1/2 ounce) cans crushed tomatoes, and their juices
1 cup leftover pot roast gravy or reduced beef stock
1/4 cup heavy cream
3 tablespoons chopped fresh parsley leaves
salt & freshly ground black pepper
1 lb fettuccine
1 cup freshly grated parmesan cheese

In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.

Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.

Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.

To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.