Ingredients
2 tablespoons extra-virgin olive oil
1 medium shallot, finely chopped
2 cloves garlic, minced
1/2 cup dry red wine
2 cups finely chopped leftover Pot Roast and vegetables
1/2 cup leftover gravy or homemade or low-sodium canned beef stock
1 twenty-eight-ounce can whole plum tomatoes, roughly chopped, with juice
1 teaspoon chopped fresh thyme
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
Cooked pappardelle or other pasta
Freshly grated Parmesan cheese, for garnish
Crushed red-pepper flakes (optional), for garnish
Preparation
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.
