There is always leftover pot roast from dinner. Have no fear, with this ragù recipe it will be just as delicious on day two.
By Heather Kinnaird
Recently I made a pot roast for Sunday dinner, nothing fancy at all, but I always feel like my grandmother when I prepare a roast for my family. I made an extra large roast so that we would have plenty leftover, because my favorite part of pot roast is the ragù made the next day. 
This recipe is perfect to make during the week when there is less time to make an intensive meal.
Get the pot roast recipe I always use here.
PrintLeftover Pot Roast Turned Ragù
Description
There is always leftover pot roast from dinner. Have no fear, with this ragù recipe it will be just as delicious on day two.
Ingredients
- leftover pot roast with vegetables, diced
- 1 Tbsp olive oil
- 1 small onion,diced
- 1 clove of garlic, minced
- 1 cup of red wine
- 1 – 28 ounce can of crushed tomatoes
- 1 cup of the leftover pot roast juices (or beef stock)
- salt and pepper to taste
- 1 pound pasta, cooked according to directions (I used DELALLO rigatoni )
- Parmesan cheese for topping
Instructions
- to make the ragu you need to have at least 1 1/2 cups of leftover pot roast along with some of the vegetables, dice it all up
- in a large pot, heat the olive oil over medium heat
- add the onion, cooking until soft,about 5 minutes
- add the garlic,cooking another minute
- stir in the red wine, and cook until most of the liquid has evaporated
- add the pot roast, vegetables, juice or stock, and the tomatoes
- simmer, stirring occasionally, until the sauce has thickened (at least 30 minutes), but I let mine cook for at least an hour to bring out all the great flavors
- season to taste with salt and pepper
- top pasta with sauce and a bit of Parmesan
- Category: Main
I am curious if I could freeze this sauce once it is cooked?
Just used your recipe with left over roast beef. Oh my god the flavour was amazing – one of the best meals ever – and so easy!!! Thanks
Thank you for this! I had delicious beef shanks with veg and lots of tomato-red wine sauce leftover, and wanted to try something different. Started with your base of onion and garlic. Deglazed with red wine, added fresh herbs, and then all my leftovers.
So easy, and wonderful over polenta or pappardelle. Yes, I tried both! Thanks again
I made this sauce and cooked it along with my Roast and served it to my father-in-law and he said “this taste like one of them gourmet meals” LoL. I have talked this recipe up to everyone that would listen. This is lick your fingers and send up prayers good. Thank you for sharing
What a great idea, this is perfect!