Description

This Leftover Pot Roast Ragù with Fresh Pasta transforms slow-braised pot roast into a rich, rustic ragù sauce perfect for a comforting yet elegant meal. The ragù is simmered with red wine, tomatoes, and herbs, then tossed with fresh tagliatelle or fettuccine and topped with grated Parmesan, making it a quick and satisfying dish ideal for weeknight dinners or casual entertaining.

Ingredients

Scale

Ragù

3–4 cups leftover shredded pot roast
2 tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 cup red wine (optional)
1 can (28 oz) crushed tomatoes
1 cup leftover roast juices or beef broth
Salt & pepper, to taste
Fresh herbs: rosemary & thyme (optional)
Red pepper flakes (optional)

Pasta

400 g fresh tagliatelle or fettuccine
Grated Parmesan or Pecorino cheese, for serving

Cook Mode Prevent your screen from going dark

Instructions

Prep the Beef: Shred your leftover pot roast into bite-sized pieces to ensure even distribution and easy eating in the pasta dish.
Build the Base: Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook until softened, about 5 minutes. Add the minced garlic and sauté for another minute to develop the aromatic base of the ragù.
Deglaze & Simmer: (Optional) Pour in the red wine and let it reduce slightly for 2–3 minutes to concentrate flavor. Stir in crushed tomatoes and leftover roast juices or beef broth. Add shredded beef, fresh rosemary and thyme if using, and season with salt and pepper. Stir well to combine all ingredients.
Cook the Sauce: Reduce heat to low and let the ragù simmer gently for 15–20 minutes until the sauce thickens and becomes richly flavored.
Cook Pasta: While the ragù simmers, bring a large pot of salted water to a boil. Cook the fresh tagliatelle or fettuccine until al dente according to package instructions, usually 2–3 minutes. Drain the pasta, reserving a little pasta water.
Toss & Serve: Add the cooked pasta directly to the ragù in the skillet. Toss gently to coat, adding a splash of reserved pasta water if needed to create a silky sauce. Plate the pasta immediately and serve with a generous sprinkle of grated Parmesan or Pecorino cheese on top.

Notes

If you don’t have leftover roast juices, use beef broth as a substitute.
Red wine adds depth but can be omitted if preferred.
Fresh herbs enhance flavor, but dried can be used in a pinch.
Reserve pasta water to adjust sauce consistency and help it cling to pasta.
This recipe is flexible — add a pinch of red pepper flakes for heat if desired.
Best served immediately for optimal texture and flavor.