LEFTOVER POT ROAST TURNED RAGù
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
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 BEEF STEW RAGU
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
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 RAGU WITH PASTA
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
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
RAGU SAUCE PASTA BAKE FROM LEFTOVER BEEF ROAST
Ragu Sauce Pasta Bake is an easy weeknight meal, made with a hearty shredded beef tomato sauce, ziti pasta, and baked with melty cheese! The best part, the ragu sauce is made from Leftover Beef Roast!
Provided by Meryl Downing
Categories Dinner
Time 45m
Number Of Ingredients 13
Steps:
- In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
- Add garlic and leftover beef roast and stir and break it up to warm through.
- Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
- Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
- Set oven to high broil.
- Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
- Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!
POT ROAST RAGU
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
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 POT ROAST CASSEROLE
I made a very large pot roast and gave some to my neighbor. The next day she shared this recipe that she made with it. It's absolutely delicious and a great idea to use up those leftovers.
Provided by Yoly
Categories Main Dish Recipes Casserole Recipes
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Grease an 8x8-inch baking dish.
- Melt 1/2 tablespoon butter in a skillet. Add carrots, onion, and celery; cook until tender, 5 to 8 minutes. Add pot roast.
- Mix boiling water and 1 tablespoon butter in a bowl until butter is melted. Mix in milk, potatoes and the envelope of sauce mix from the box. Add pot roast mixture and stir until combined. Pour into the prepared baking dish.
- Bake in the preheated oven until potatoes are fork-tender, 30 to 40 minutes. Remove from the oven and let sauce thicken for 5 minutes before serving.
Nutrition Facts : Calories 513.1 calories, Carbohydrate 30.3 g, Cholesterol 111.8 mg, Fat 29.6 g, Fiber 4.8 g, Protein 30.8 g, SaturatedFat 12.6 g, Sodium 611.9 mg, Sugar 5.7 g
PORK RAGU WITH PASTA
Use the leftovers from our Pork Chops with Fennel and Carrots for this recipe -- they give a meaty heft to vegetable tomato sauce over pasta.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 8
Steps:
- In a medium pot, combine roasted vegetables, tomatoes with juice, chicken broth, and Italian seasoning blend; season with salt and pepper. Bring to a boil over medium-high heat, then nestle pork chops in mixture. Reduce heat to low, cover, and cook until pork chops are very tender, about 45 minutes.
- Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions. Drain.
- Transfer pork chops to a large bowl. With 2 forks, shred meat, discarding bones. Add pasta and sauce to bowl and toss to combine. To serve, sprinkle with Parmesan.
Nutrition Facts : Calories 560 g, Fat 16 g, Fiber 7 g, Protein 22 g, SaturatedFat 3 g
EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE
This is a fantastic thing to do with leftover pot roast, even the roast cooked in the crockpot. Since my DH doesn't like eating leftovers, I find his a good way to disguise them. This looks like a long recipe but it is not hard to make. And it is delicious to eat!
Provided by Lorraine of AZ
Categories Roast Beef
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
- Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
- Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
- Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
- To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.
Nutrition Facts : Calories 1272.7, Fat 58.6, SaturatedFat 23.6, Cholesterol 254.5, Sodium 1710.6, Carbohydrate 114.9, Fiber 8.3, Sugar 11.8, Protein 63
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