- 6 ounces leftover cooked roast beef (chuck, cross rib, or top round)
- 2 tablespoons olive oil
- 2 garlic cloves, chopped, or more if desired
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried rosemary, crushed
- 2 (6 ounce) cans tomato paste
- 2 (15 ounce) cans unseasoned tomato sauce
- 1 cup Holland House® Red Cooking Wine
- 2 teaspoons brown sugar
- 1/2 teaspoon ground cinnamon or nutmeg
- 1/2 cup half-and-half
- Hot, cooked wide noodles such as tagliatelle or pappardelle
- Grated Parmesan or Romano cheese
- Coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. If meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
- Heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. Stir in the 1-1/2 cups beef and tomato paste. Add tomato sauce, red cooking wine, brown sugar and cinnamon or nutmeg, stirring until smooth. Bring to a boil. Reduce heat to low, cover and simmer 30-40 minutes.
- Remove from heat; stir in half & half. Serve over pasta, sprinkled with cheese if desired.
04/12/2018
recipepes.com
Hearty Pasta Sauce--Ragu Style, recipe
PT15M
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5
455 calories
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