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.
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Leftover Pot Roast Turned Ragù
- Total Time: 55 minutes
- Yield: 4 servings
Description
Transform your leftover pot roast into a rich and savory ragù, perfect for a quick and satisfying weeknight meal.
Ingredients
- leftover pot roast with vegetables, diced
- 1 tbsp (15 ml) olive oil
- 1 small onion,diced
- 1 clove of garlic, minced
- 1 cup (240 ml) of red wine
- 1 - 28 oz can of crushed tomatoes
- 1 cup (240 ml) of the leftover pot roast juices (or beef stock)
- salt and pepper to taste
- 1 lb (450 g) pasta, cooked according to directions (I used DELALLO rigatoni )
- Parmesan cheese for topping
Instructions
- Dice at least 1 1/2 cups of leftover pot roast along with some of the vegetables.
- In a large pot, heat the olive oil over medium heat.
- Add the diced onion and cook for 5-7 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Pour in the red wine, scraping up any browned bits from the bottom of the pot, and simmer for 5 minutes to reduce slightly.
- Add the crushed tomatoes and the leftover pot roast juices, stirring to combine.
- Stir in the diced pot roast and vegetables, and bring the mixture to a simmer.
- Reduce the heat to low and let the ragù simmer for 20-30 minutes, stirring occasionally, until thickened and flavors meld together.
- Serve hot over pasta or polenta, topped with a bit of Parmesan cheese.
Notes
- This ragù is a great way to use up leftover pot roast and vegetables.
- Serve it over pasta or polenta for a hearty meal.
- If you don’t have red wine, you can substitute beef broth.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Pasta
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8 grams
- Sodium: 600 mg
- Fat: 15 grams
- Carbohydrates: 20 grams
- Fiber: 4 grams
- Protein: 25 grams
- Cholesterol: 60 mg
Frequently Asked Questions
What type of pasta works best with the leftover pot roast ragù?
Short pasta like penne or rigatoni is ideal for holding the ragù, but you can also use spaghetti if you prefer.
How do I reheat the leftover pot roast before making the ragù?
You can reheat the leftover pot roast in a saucepan over low heat, adding a splash of broth to keep it moist and prevent it from drying out.
Can I add vegetables to the ragù, and if so, which ones work best?
Yes, diced carrots, celery, or bell peppers can be added to the ragù for extra flavor and texture; just sauté them with the aromatics before adding the meat.
Froze half of it in a tub and it was just as good a month later. Does it hold up layered into a lasagne or does it go too wet?