Wednesday, February 9, 2011

Pot Roast Ragu

Sunday's Pot Roast turned into Monday's Ragu
Remember that lovely Sunday Dinner Pot Roast I posted on Monday?  My apologies for not providing a picture of the pot roast, but I just really, really think brown food (chocolate excluded) is just terribly U-G-L-Y.  Delicious yes, but not too photogenic.

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.

Pot Roast Ragu

Martha Stewart Living February 2002

Serves 4
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
  1. 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.
  2. 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.
  3. Serve hot over cooked pasta, garnish with grated Parmesan cheese and red-pepper flakes, if desired.

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