Sunday's Pot Roast turned into Monday's Ragu |
Pot Roast is The Baking Hubby's favorite meal. I think he could eat on it for a week, but why eat the same meal two, three, four times in a row? One of my favorite winter meals is a recipe that uses leftover pot roast, veggies and gravy. I chop some vegetables and meat, then stir them into a homemade tomato sauce to serve a fast, hearty and divine pasta ragu. It is a must try and I promise you it won't disappoint.
2 Tablespoons extra virgin olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1/2 c. dry red wine
2 c. finely chopped leftover roast & vegetables
1/2 c. leftover gravy or beef stock
1-28 oz. can of diced tomatoes, w/ juice
1 teaspoon chopped thyme
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Cooked pappardelle or other pasta
Parmesan cheese, grated or shaved for garnish
Red pepper flakes, for garnish
Red pepper flakes, for garnish
- Heat olive oil in a large skillet over medium heat. Add onion 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, garnish with grated Parmesan cheese and red-pepper flakes, if desired.
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