Name: Pot Roast Ragu
Ingredients: 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.

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Pot Roast Ragu

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