pot roast ragu
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no one will mind eating leftover pot roast when it has been turned into this delicious
pot roast ragu
“…but I still think that one of the pleasantest of all emotions is to know that I, I with my brain and my hands, have nourished my beloved few, that I have concocted a stew or a story, a rarity or a plain dish, to sustain them truly against the hungers of the world.” MFK Fisher
Sundays, especially Sundays after a long break, make me a bit melancholy. I love having the kids home from school. I may not get much work done, and the house does get a lot messier, but we sure have a great time. We stay up late, sleep in late, play games, go to movies, and mealtimes are much more leisurely. We’ve only been back to our regular routine for a week, and I am already looking forward to the next day off.
Last Sunday I was really dreading winter break ending, so I decided to spend the entire day in the kitchen. I love being in the kitchen, and being extra busy kept me from thinking about how much I was not ready to get back to reality.
I worked on our weekly meal prep, which made such a huge difference this past week, as well as making a pot roast for Sunday supper. 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 ragu made the next day.
- leftover pot roast (this is the recipe I always use) with vegetables, diced
- 1 Tbsp olive oil
- 1 small onion,diced
- 1 clove of garlic, minced
- 1 cup of red wine
- 1 - 28 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
- 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
- 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
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