Leftover Pot Roast Ragu With Pasta Recipe

Name: Leftover Pot Roast Ragu With Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Bring a large pot of water to boil.
2
While the water boils, add reserved pot roast liquid and red wine to a pot. Bring to a boil and reduce.
3
Once water is boiling, add salt (water should be salty like the sea!) and fettuccine and cook according to package direction for al dente.
4
Whisk beef stock and flour to create a slurry.
5
Add slurry and tomato sauce to your reduction, whisk to avoid lumps. Cook until thickened, about two minutes.
6
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.
7
Drain pasta, reserving about 1/2 cup of pasta water.
8
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.
9
Remove from heat. Add cheese and parsley. Stir to combine.
10
Serve and enjoy!

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Leftover Pot Roast Ragu With Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Leftover Pot Roast Ragu With Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions