POT ROAST RAGU
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
Steps:
- Heat olive oil in a large skillet over medium heat. Add shallot and garlic, and cook until softened, about 3 minutes. Add wine, and cook until most of the liquid has evaporated. Add chopped pot roast, vegetables, gravy or beef stock, tomatoes, and thyme.
- Bring to a boil, and reduce to a simmer. Cover; cook 30 minutes for flavors to blend and for sauce to thicken slightly. Season with salt and pepper.
- Serve hot over cooked pasta, garnished with grated Parmesan cheese and red-pepper flakes, if desired.
RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST
Ragu Sauce Pasta Bake is an easy weeknight meal, made with a hearty shredded beef tomato sauce, ziti pasta, and baked with melty cheese! The best part, the ragu sauce is made from Leftover Beef Roast!
Provided by Meryl Downing
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
- Add garlic and leftover beef roast and stir and break it up to warm through.
- Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
- Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
- Set oven to high broil.
- Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
- Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!
LEFTOVER POT ROAST TURNED RAGù
There is always leftover pot roast from dinner. Have no fear, with this ragù recipe it will be just as delicious on day two.
Provided by Heather Kinnaird
Categories Main
Number Of Ingredients 10
Steps:
- 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
OUR 20+ BEST LEFTOVER ROAST BEEF RECIPES (+LEFTOVER ROAST BEEF SALAD)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Main Course
Time 35m
Number Of Ingredients 5
Steps:
- Chop or shred the roast beef, then process in a food processor.
- In a bowl, combine beef and all other ingredients.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
HEARTY PASTA SAUCE--RAGU STYLE
What a difference adding meat and red wine makes to everyday pasta sauce! Leftover roast beef and Holland House Red Cooking Wine work wonders to boost flavor. Add both to your favorite jarred pasta sauce or make our hearty pasta sauce -- a Bolognese-style ragu that is traditionally served with wide noodles.
Provided by Holland House
Categories Trusted Brands: Recipes and Tips Holland House®
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. If meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
- Heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. Stir in the 1-1/2 cups beef and tomato paste. Add tomato sauce, red cooking wine, brown sugar and cinnamon or nutmeg, stirring until smooth. Bring to a boil. Reduce heat to low, cover and simmer 30-40 minutes.
- Remove from heat; stir in half & half. Serve over pasta, sprinkled with cheese if desired.
Nutrition Facts : Calories 306.4 calories, Carbohydrate 38.6 g, Cholesterol 21 mg, Fat 11.1 g, Fiber 5.5 g, Protein 11.3 g, SaturatedFat 3.6 g, Sodium 1465 mg, Sugar 14 g
EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE
This is a fantastic thing to do with leftover pot roast, even the roast cooked in the crockpot. Since my DH doesn't like eating leftovers, I find his a good way to disguise them. This looks like a long recipe but it is not hard to make. And it is delicious to eat!
Provided by Lorraine of AZ
Categories Roast Beef
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
- Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
- Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
- Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
- To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.
Nutrition Facts : Calories 1272.7, Fat 58.6, SaturatedFat 23.6, Cholesterol 254.5, Sodium 1710.6, Carbohydrate 114.9, Fiber 8.3, Sugar 11.8, Protein 63
LEFTOVER BEEF STEW RAGU
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil.
- Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
- Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
- Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.
LEFTOVER POT ROAST RAGU WITH PASTA
If you're tired of leftover pot roast sandwich, try using in a sauce with pasta! Below is one of food.com's most popular recipes for pot roast that can be used for this recipe: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208
Provided by FoodE-MattyD
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boil.
- While the water boils, add reserved pot roast liquid and red wine to a pot. Bring to a boil and reduce.
- Once water is boiling, add salt (water should be salty like the sea!) and fettuccine and cook according to package direction for al dente.
- Whisk beef stock and flour to create a slurry.
- Add slurry and tomato sauce to your reduction, whisk to avoid lumps. Cook until thickened, about two minutes.
- Add shredded leftover to pot roast to sauce and cook until heated through, about one minute. Taste and season with additional salt and pepper, if needed. Remove from heat.
- Drain pasta, reserving about 1/2 cup of pasta water.
- Add pasta, sauce, and reserved water back to the large pot. Cook over medium heat so that the pasta begins to absorb the sauce, about 2-3 minutes.
- Remove from heat. Add cheese and parsley. Stir to combine.
- Serve and enjoy!
Nutrition Facts : Calories 273.2, Fat 5.2, SaturatedFat 2.4, Cholesterol 54, Sodium 461.1, Carbohydrate 42.2, Fiber 2.2, Sugar 3.1, Protein 14.3
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