Rigatoni With Beef Ragu (ATK)

Submitted by duonyte

"From "The Make-Ahead Cook" by America's Test Kitchen. This is a quick meal that repurposes left-over pot roast - a great idea if you have family that dislikes leftovers."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4

ingredients

• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 4 teaspoons tomato paste
• 3⁄4 teaspoon minced fresh oregano (1/4 tsp dried)
• 1 (28 ounce) can crushed tomatoes
• 1 cup chicken broth
• 1 cup pot roast pan juices
• salt
• pepper
• 1 lb cooked pot roast, shredded (about 4 cups)
• 1⁄2 cup heavy cream
• 1 lb rigatoni pasta
• 2 tablespoons chopped fresh parsley
• grated parmesan cheese

directions

1. Heat oil in a large skillet, add garlic, tomato paste and oregano and cook until fragrant, about 1 minute.
2. Stir in tomatoes, broth, pan juices and 1/2 tsp salt. Bring to simmer and cook until sauce has thickened and flavors have melded, about 15 minutes.
3. Stir in shredded beef and cream and cook until heated through, about 2 minutes. Taste and season with salt and pepper.
4. Meanwhile, bring 4 quarts of water to a boil. Add pasta and 1 tbl salt and cook until al dente. Reserve 1/2 c cooking water, drain pasta and return to pot.
5. Add sauce and parsley to pasta and toss to combine. Before serving, adjust consistency with reserved cooking water, if necessary, Serve with Parmesan.

Reviews

[Dienia B.]

This was so good I of course used less garlic,(mr picky) but it was perfect for the left over roast .really good