Pot Roast Ragu Recipes

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BEEF RAGù RECIPE BY TASTY



Beef Ragù Recipe by Tasty image

Here's what you need: ribbon pasta, olive oil, beef chuck roast, oxtail, onion, carrot, celery, garlic, tomato paste, red wine, beef stock, diced tomato, fresh thyme, fresh oregano, fresh rosemary, bay leaves, fresh parsley

Provided by Jody Duits

Categories     Dinner

Yield 6 servings

Number Of Ingredients 17

1 lb ribbon pasta, or large tube pasta
4 tablespoons olive oil
1 lb beef chuck roast, or any stew meat, diced
1 lb oxtail, or beef shank
1 onion, diced
1 carrot, diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons tomato paste
½ cup red wine, we used zinfandel, malbec or cabernet sauvignon would be great too!
32 fl oz beef stock
28 oz diced tomato
3 sprigs fresh thyme
3 sprigs fresh oregano
3 sprigs fresh rosemary
2 bay leaves
fresh parsley, to garnish

Steps:

  • Season the meat on all sides with salt and pepper.
  • Heat a large heavy pot with a lid over medium-high heat. Add a tablespoon of olive oil and brown the meat in batches until a crust forms, turning to ensure even color on all sides.
  • Once one batch is done, set aside in a bowl or plate with a lip, add another fresh tablespoon of olive oil and continue until all the meat is brown.
  • Add another tablespoon of oil to the pan and sauté the onion, carrot, celery, and garlic until softened, about 3-4 minutes.
  • Pour in the wine and let it boil off and reduce until barely any remains in the pan.
  • Next, add the browned meat back to the pan, along with the tomato paste. Stir until tomato paste is coating all the ingredients and allow the paste to toast slightly.
  • Pour in the tomatoes, stock, and herb bundle and stir, bring to a simmer and cover with a lid.
  • Allow to simmer for 3 hours, stirring occasionally. Alternatively, if your pot and lid are oven safe, cook in a 325˚F (170˚C) oven for 3 hours.
  • Remove the herb bundle and beef shank.
  • Pull the meat from the oxtail. Using a fork or tongs, discarding the bone and any extra cartilage or extra fat. Add the meat back to the ragu and stir.
  • Skim off any extra fat from the top of the ragu.
  • Cook pasta in boiling salted water until al dente. Reserve 1 cup (120 ml) of the pasta water before draining.
  • Add a few ladlefuls of ragu, the pasta, and a splash of pasta water to a large pot, gently stir to coat the pasta in the ragu.
  • Add a handful of cheese and stir to melt into the sauce.
  • Garnish with more cheese and fresh parsley before serving.
  • Enjoy!

Nutrition Facts : Calories 995 calories, Carbohydrate 111 grams, Fat 30 grams, Fiber 6 grams, Protein 57 grams, Sugar 18 grams

POT ROAST RAGU



Pot Roast Ragu image

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

2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine
2 cups finely chopped leftover Pot Roast and vegetables
1/2 cup leftover gravy or homemade or low-sodium canned beef stock
1 twenty-eight-ounce can whole plum tomatoes, roughly chopped, with juice
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Cooked pappardelle or other pasta
Freshly grated Parmesan cheese, for garnish
Crushed red-pepper flakes (optional), for garnish

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.

LEFTOVER BEEF STEW RAGU



Leftover Beef Stew Ragu image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 9

2 to 3 cups leftover beef stew or pot roast
1/2 cup leftover red wine
Kosher salt
1 pound macaroni or orecchiette pasta
1 cup brined dark olives, such as Kalamata, pitted and chopped
1 cup fresh baby tomatoes, halved
2/3 cup grated Parmesan
2 tablespoons extra-virgin olive oil
1/2 cup fresh basil leaves

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.

PAPPARDELLE WITH SLOW-COOKER BEEF RAGù



Pappardelle with Slow-Cooker Beef Ragù image

Provided by Food Network Kitchen

Time 7h25m

Yield 4 servings

Number Of Ingredients 12

1 15-ounce can crushed tomatoes
1/4 cup dry red wine
1 tablespoon tomato paste
3 cloves garlic, sliced
Kosher salt
1 sprig rosemary
1 3-inch piece parmesan rind, plus shredded parmesan for topping
1 pound beef chuck roast
Freshly ground pepper
12 ounces fresh pappardelle
3 tablespoons chopped fresh parsley
2 tablespoons extra-virgin olive oil

Steps:

  • Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.

Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams

SLOW-COOKER BEEF RAGU



Slow-Cooker Beef Ragu image

Served over pasta or polenta, or in sandwich rolls, this simple meat dish becomes a star.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 5h

Number Of Ingredients 7

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

Steps:

  • In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
  • Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g

INSTANT POT RAGU



Instant Pot Ragu image

The most tender beef ragu you can make in just a fraction of the time! The beef simply melts in your mouth and the sauce is so hearty!

Provided by Chungah Rhee

Categories     entree

Yield 6 servings

Number Of Ingredients 17

16 ounces fettuccine pasta
2 1/2 pounds boneless beef chuck roast, excess fat trimmed and cut into 2-inch chunks
Kosher salt and fresh ground black pepper, to taste
1 tablespoon olive oil
4 cloves garlic, minced
1/2 sweet onion, diced
1 carrot, diced
1/4 cup tomato paste
1/2 cup dry red wine
1 (28-ounce) can diced tomatoes
1 (15-ounce) can tomato sauce
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of ground cinnamon
1 bay leaf
2 tablespoons chopped fresh parsley leaves

Steps:

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well and set aside. Set a 6-qt Instant Pot® to the high saute setting. Season beef with salt and pepper, to taste. Heat olive oil; working in two batches, add beef and cook until evenly browned, about 3-4 minutes; set aside. Add garlic, onion and carrot. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in tomato paste. Stir in red wine, scraping any browned bits from the bottom of the pot. Stir in diced tomatoes, tomato sauce, oregano, basil, thyme, cinnamon, bay leaf and beef. Select manual setting; adjust pressure to high, and set time for 30 minutes. When finished cooking, quick-release pressure according to manufacturer's directions. Remove beef from the Instant Pot® and shred, using two forks, before returning to the pot; season with salt and pepper, to taste. Serve immediately with pasta, garnished with parsley, if desired.

LEFTOVER POT ROAST TURNED RAGù



Leftover Pot Roast Turned Ragù image

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

leftover pot roast 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

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

LEFTOVER POT ROAST RAGU WITH PASTA



Leftover Pot Roast Ragu With Pasta image

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

8 ounces fettuccine pasta
leftover pot roast
2 cups reserved pot roast liquid (can supplement with with beef stock if you don't have enough)
1/4 red wine
1/4 beef stock
2 tablespoons flour
1/2 cup tomato sauce
1/2 reserved pasta water
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/4 cup chopped parsley
salt
pepper

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

POT-ROAST PHEASANT RAGU



Pot-Roast Pheasant Ragu image

Requiring only 1 Pheasant to feed four people, this dish is thriftiness at its best. It is such a restorative meal, that can be made ahead of time. The Ragu can be served with Mash, wet Polenta or Pasta. This time i opted for Pasta but if you wanted to try it with quick cook Polenta use 200g for four people.

Provided by tessward

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Heat a tbsp of Butter and add the Onion, Bacon, Carrot, Garlic to a frying pan and sweat on a medium heat for 5-10 minutes before adding to the bottom of a small casserole dish or large saucepan.
  • Add the Pheasant to the pan with another tablespoon of Butter and brown the bird all over, in all sides until lightly golden to seal in the moisture.
  • Add the Pheasant along with the Chicken Stock, Wine, tinned Tomatoes, Tomato Puree, Bay Leaves to the Casserole dish. Season with Salt and Pepper and put the lid on the dish. Put the dish on the stove on a high heat, bring to the boil and reduce to it's lowest heat. Simmer for 2 hours.
  • Once the Pheasant is cooked Set aside to cool before carving the meat off the bone. Pull the Meat into thin strands, picking through to remove any little Bones, Skin and the Bay Leaves and simmer for another 15-20 minutes.
  • Cook the Tagliatelle according to packet instruction in plenty of boiling salted water. Drain and plate up, dolloping over generous spoonfuls of the sauce and a few gratings of Parmesan, if you fancy.

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