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Leftover Pot Roast Turned Ragù


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5 from 3 reviews

  • Author: Heather Kinnaird

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

Scale
  • leftover pot roast with vegetables, diced
  • 1 Tbsp olive oil
  • 1 small onion,diced
  • 1 clove of garlic, minced
  • 1 cup of red wine
  • 128 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

  1. 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
  2. in a large pot, heat the olive oil over medium heat
  3. add the onion, cooking until soft,about 5 minutes
  4. add the garlic,cooking another minute
  5. stir in the red wine, and cook until most of the liquid has evaporated
  6. add the pot roast, vegetables, juice or stock, and the tomatoes
  7. 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
  8. season to taste with salt and pepper
  9. top pasta with sauce and a bit of Parmesan
  • Category: Main
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