Ragu Sauce Pasta Bake From Leftover Beef Roast Recipes

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.

LEFTOVER POT ROAST TURNED RAGù

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

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!