Best Leftover Beef Stew Ragu Recipes

Ragu Sauce Pasta Bake from Leftover Beef Roast image

Provided by Meryl Downing

Categories Dinner

Time 45m

Number Of Ingredients 13

1 Tablespoon olive oil
½ onion (chopped)
3 cloves garlic (minced)
1-2 cups leftover beef roast
½ cup red wine ((optional))
28 oz can crushed tomatoes (or whole peeled pulsed in a food processor)
5 oz can tomato paste
½ teaspoon kosher salt
6 grinds fresh black pepper
⅓ cup fresh Italian herbs like basil, oregano, thyme or parsley ((or 2 teaspoons dried Italian seasoning))
1 pound Ziti pasta (or any short pasta (rigatoni, penne, etc))
2 cups Provolone cheese (shredded )
½ cup Parmesan cheese (shredded )

Steps:

In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown.
Add garlic and leftover beef roast and stir and break it up to warm through.
Deglaze with wine, letting it cook and sizzle a minute, then add tomato cans. Rinse out your cans (and food processor if using) with ½ cup of water and add the water to the sauce.
Season with salt, pepper and fresh herbs. Stir well to combine, reduce heat to low and simmer for 30 minutes or longer. It can sit on low heat until you are ready to assemble the pasta bake.
Set oven to high broil.
Cook pasta according to package instructions, drain and add to the simmered ragu sauce. Stir well to combine. Transfer to a casserole dish (or you can bake it in the pan it's in if it is oven safe) and top with shredded cheese.
Broil 3 minutes or until the cheese is bubbly. Garnish with more fresh herbs. Serve with a side salad and crusty bread!

Slow-Cooker Beef Ragu image

Provided by Martha Stewart

Time 5h

Number Of Ingredients 7

1 medium yellow onion, diced small
3 garlic cloves, minced
6 tablespoons tomato paste
3 tablespoons chopped fresh oregano leaves (or 3 teaspoons dried)
1 beef chuck roast (4 pounds), halved
Coarse salt and ground pepper
1 to 2 tablespoons red-wine vinegar

Steps:

In a 5-to-6-quart slow cooker, combine onion, garlic, tomato paste, and oregano. Season roast with salt and pepper and place on top of onion mixture.
Add 2 cups water, cover, and cook on high until meat is tender and can easily be pulled apart with a fork, 4 1/2 hours (or 9 hours on low). Let cool 10 minutes, then shred meat in slow cooker with 2 forks and stir in vinegar to taste.

Nutrition Facts : Calories 528 g, Fat 32 g, Fiber 1 g, Protein 51 g, SaturatedFat 13 g