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.
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
Enjoy!
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This is comfort food at it’s best! LOVE!!!
I couldn’t agree more – thanks 🙂
This is gorgeous Heather!! Totally a need to make recipe.
thanks so much Dorothy! it is a good one if I do say so myself
I hear you about the kids going back to school…it’s far too quiet here! This ragu looks fantastic – the ultimate comfort food for winter.
it really is comfort food t it’s best, and yes the quiet…too quiet
I love how chunky and flavorful this looks! I definitely need to add this to my meal plan soon!
thanks Ashley
Pot roast is one of those foods that brings back memories of my grandma’s house. Love this use of leftovers!
same here, my grandmother made a roast it seems like every weekend, such great memories
I love this! Why have I never turned pot roast into a ragu?! It looks delicious and I can’t wait to try it!
thanks Amanda, I hope you enjoy it as much as we did
I just did something similar with leftover short ribs (didn’t blog it, just threw it together). Such a great idea for reinventing leftovers, especially when a roast is usually too big for my little family.
same – we always have leftovers, and I refuse to let anything go to waste; I bet it was delicious with short ribs
This looks so rich and delicious.
thanks you, we absolutely love this dish
i misread the title as pork roast ragu and got all excited… now my wheels are turning. 😉
The POT roast ragu looks equally as warm and inviting and is such a great way to repurpose leftover.
I bet it would be SO delicious with leftover pork roast
All I need, along with this ragu, is a nice glass of red wine and I’m set!
agreed!! thanks
Ooooh yum! This is the warm food I need in my life after all these chilly January days 🙂
we aren’t that chilly here, but it’s delicious no matter what the weather 🙂
I love having the kids home too!
This is a great way to deal with leftover braised meat. Meat sauces have always been my favorites.
mine too Laura! and I LOVE not wasting a single bit
Pot roast always reminds me of my mom! She used to make it for us and I still love it. Next time I have leftovers, I am going to try this! P.S. My site was just made mobile friendly over the past week or so and it looks like the theme I chose is either the same or very similar to yours. It’s so pretty!
yes, I noticed your theme change, it’s pretty
I had a hard time facing the end of break too. There is something about having the whole family around me. It’s cozy and comforting. Pot roast is pretty comforting too. You are so smart to make an extra large roast for leftovers as this argue is fantastic!
the days may be crazy, but i feel so much better when we are all under the same roof, it totally is a comfort thing
Love hearty comfort food like this! Great idea to turn pot roast into ragu!
thank you Jessica, it;s one of my favorite meals
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