Best Pot Roast Ragu Recipes

Pot Roast Ragu image

Provided by Martha Stewart

Number Of Ingredients 13

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

Steps:

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.

Leftover Pot Roast Ragu With Pasta image

Provided by FoodE-MattyD

Categories Meat

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

8 ounces fettuccine pasta
leftover pot roast
2 cups reserved pot roast liquid (can supplement with with beef stock if you don't have enough)
1/4 red wine
1/4 beef stock
2 tablespoons flour
1/2 cup tomato sauce
1/2 reserved pasta water
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/4 cup chopped parsley
salt
pepper

Steps:

Bring a large pot of water to boil.
While the water boils, add reserved pot roast liquid and red wine to a pot. Bring to a boil and reduce.
Once water is boiling, add salt (water should be salty like the sea!) and fettuccine and cook according to package direction for al dente.
Whisk beef stock and flour to create a slurry.
Add slurry and tomato sauce to your reduction, whisk to avoid lumps. Cook until thickened, about two minutes.
Add shredded leftover to pot roast to sauce and cook until heated through, about one minute. Taste and season with additional salt and pepper, if needed. Remove from heat.
Drain pasta, reserving about 1/2 cup of pasta water.
Add pasta, sauce, and reserved water back to the large pot. Cook over medium heat so that the pasta begins to absorb the sauce, about 2-3 minutes.
Remove from heat. Add cheese and parsley. Stir to combine.
Serve and enjoy!

Nutrition Facts : Calories 273.2, Fat 5.2, SaturatedFat 2.4, Cholesterol 54, Sodium 461.1, Carbohydrate 42.2, Fiber 2.2, Sugar 3.1, Protein 14.3

Pot-Roast Pheasant Ragu image

Provided by tessward

Time 2h30m

Yield Serves 4

Number Of Ingredients 0

Steps:

Heat a tbsp of Butter and add the Onion, Bacon, Carrot, Garlic to a frying pan and sweat on a medium heat for 5-10 minutes before adding to the bottom of a small casserole dish or large saucepan.
Add the Pheasant to the pan with another tablespoon of Butter and brown the bird all over, in all sides until lightly golden to seal in the moisture.
Add the Pheasant along with the Chicken Stock, Wine, tinned Tomatoes, Tomato Puree, Bay Leaves to the Casserole dish. Season with Salt and Pepper and put the lid on the dish. Put the dish on the stove on a high heat, bring to the boil and reduce to it's lowest heat. Simmer for 2 hours.
Once the Pheasant is cooked Set aside to cool before carving the meat off the bone. Pull the Meat into thin strands, picking through to remove any little Bones, Skin and the Bay Leaves and simmer for another 15-20 minutes.
Cook the Tagliatelle according to packet instruction in plenty of boiling salted water. Drain and plate up, dolloping over generous spoonfuls of the sauce and a few gratings of Parmesan, if you fancy.