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

ROAST BEEF PASTA SKILLET

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute onion in oil and butter until tender. Add roast beef and pepper; heat through. Drain pasta; add to beef mixture. Stir in tomato and cheese.

POT ROAST RAGU

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.