Leftover Pot Roast Turned Ragù Food

LEFTOVER POT ROAST RAGU WITH PASTA

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!

POT ROAST RAGU

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

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 BEEF STEW RAGU

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.