WEEKDAYS 1e|12c|p

Leftover Pot Roast Ragu

Carla Hall
Servings: 4
1 to 30 min

This beef ragu is a great way to use up your leftovers.

  • Ingredients
  • step-by-step directions
Leftover Pot Roast Ragu
  • 1 pound penne
  • leftover pot roast with sauce and vegetables (chopped)
  • 1/4 cup parsley (chopped)
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup toastedbreadcrumbs
  • Bring a large pot of salted water to a boil. Cook pasta according to package instructions.
  • Preheat a large, high-sided saute pan over medium-high heat. Once hot, add a drizzle of olive oil and the left over pot roast, vegetables and sauce. Cook to warm through, about 2 minutes.
  • Drain the cooked pasta, reserving 1/4 cup of pasta water. Add the cooked pasta and pasta water to the saute pan. Bring to a simmer and cook for one more minute. Remove from heat. Add the parsley, cheese and breadcrumbs. Toss to evenly coat. Season to taste with salt and pepper.
  • Helpful Tip: Add some tomato paste or tomato sauce to the ragu to add depth of flavor.
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