Pot Roast with Pasta and Onion Sauce la Genovese
| Yield: | 1 Servings |
| Categories: |
| 2 | tb | Olive oil |
| 3 | lb | Pot roast such as bottom round or rump |
| Salt and freshly ground pepper to taste | ||
| 3 | lb | Yellow onions;very thinly sliced |
| 4 | lg | Carrots;very thinly sliced |
| 2 | oz | Genoa salami; cut in thin strips |
| 2 | oz | Prosciutto; cut into thin strips |
| 1 | lb | Mafalde or fusilli |
| Freshly grated Parmigiano-Reggiano |
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