Ragu Sauce Pasta Bake From Leftover Beef Roast Recipes

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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

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