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

leftover 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.

leftover pot roast ragu

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.

pot roast ragu

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.

pot roast ragu

pot roast ragu

Ingredients

  • 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

Instructions

  • 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
https://www.wellfloured.com/pot-roast-ragu/

pot roast ragu

Enjoy!

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