PAPPARDELLE WITH SLOW-COOKER BEEF RAGù
Provided by Food Network Kitchen
Time 7h25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Whisk the tomatoes, wine, tomato paste, garlic and 1/2 teaspoon salt in a 6-quart slow cooker. Add the rosemary and parmesan rind. Season the beef all over with salt and pepper and add to the slow cooker. Cover and cook on low until the meat is very tender, 7 hours. Shred the meat in the slow cooker with two forks, discarding any large pieces of fat. Discard the rosemary sprig and parmesan rind.
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Return the pasta to the pot and add the shredded meat and sauce; stir in the reserved cooking water. Cook over medium-high heat, tossing occasionally, until the sauce thickens slightly, 1 to 2 minutes. Season with salt and pepper and stir in half the parsley. Divide among bowls and drizzle with the olive oil; top with shredded parmesan and the remaining parsley.
Nutrition Facts : Calories 540, Fat 17 grams, SaturatedFat 5 grams, Cholesterol 144 milligrams, Sodium 849 milligrams, Carbohydrate 58 grams, Fiber 6 grams, Protein 40 grams, Sugar 5 grams
LEFTOVER BEEF STEW RAGU
Provided by Geoffrey Zakarian
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil.
- Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
- Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
- Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.
LEFTOVER POT ROAST RAGU WITH PASTA
If you're tired of leftover pot roast sandwich, try using in a sauce with pasta! Below is one of food.com's most popular recipes for pot roast that can be used for this recipe: http://www.food.com/recipe/to-die-for-crock-pot-roast-27208
Provided by FoodE-MattyD
Categories Meat
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
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 RAGU
This hearty sauce comes together in considerably less time than traditional ragus thanks to the addition of leftover Pot Roast.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 13
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.
EMERIL LAGASSE'S POT ROAST PASTA BOLOGNESE
This is a fantastic thing to do with leftover pot roast, even the roast cooked in the crockpot. Since my DH doesn't like eating leftovers, I find his a good way to disguise them. This looks like a long recipe but it is not hard to make. And it is delicious to eat!
Provided by Lorraine of AZ
Categories Roast Beef
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot, heat the oil over medium high heat. Add the pancetta and cook, stirring, until browned and the fat is rendered, about 4 minutes.
- Add the onions, carrots and celery and cook, stirring, until soft, 4-5 minutes. Add the garlic, nutmeg and thyme, and cook for 30 seconds. Add the wine, stir to deglaze the pan, and cook until the liquid is nearly all evaporated, about 3 minutes.
- Add the shredded meat, tomatoes and gravy and simmer, stirring occasionally, over mediium heat until the sauce is thickened and flavorful, 20-30 minutes. Stir in the cream and parsley and adjust the seasoning according to taste. Remove from the heat and cover to keep warm.
- Meanwhile bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, about 10 minutes. Drain and add to the pot with the sauce, tossing to coat the pasta. Add 1/2 cup of the cheese and toss to blend.
- To serve, divide among pasa bowls and serve with the remaining cheese passed alongside.
Nutrition Facts : Calories 1272.7, Fat 58.6, SaturatedFat 23.6, Cholesterol 254.5, Sodium 1710.6, Carbohydrate 114.9, Fiber 8.3, Sugar 11.8, Protein 63
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