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