Description
Transform your leftover pot roast into a rich and savory ragù, perfect for a quick and satisfying weeknight meal.
Ingredients
Units
Scale
- 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.
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