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Pot Roast Ragu

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This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.

Source: Martha Stewart Living, February 2002
Servings

Ingredients

Directions

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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