Leftover Pot Roast Ragu With Pasta

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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