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.
- 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
- to make the ragu you need to have at least 1½ 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