New This Month

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


  1. 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.

  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, garnished with grated Parmesan cheese and red-pepper flakes, if desired.

Cook's Notes

This recipe can be doubled, depending on how much pot roast and vegetables are left over. Cooled completely, it can be frozen for up to 1 month.


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