Pot Roast Ragu
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
- Servings: 4
Source: Martha Stewart Living, February 2002
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 cup dry red wine
- 2 cups finely chopped leftover Pot Roast and vegetables
- 1/2 cup leftover gravy or homemade or low-sodium canned beef stock
- 1 twenty-eight-ounce can whole plum tomatoes, roughly chopped, with juice
- 1 teaspoon chopped fresh thyme
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
- Cooked pappardelle or other pasta
- Freshly grated Parmesan cheese, for garnish
- Crushed red-pepper flakes (optional), for garnish
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.