128oz cantomatoeswhole peeled and pulsed in a food processor, or diced or crushed
15oz cantomato paste
6grindsfresh black pepper
⅓cfresh Italian herbs like basil, oregano, thyme or parsley(or 2t dried Italian seasoning)
1lbZiti pastaor any short pasta (rigatoni, penne, etc)
In a large sauce pot over medium heat, heat oil and saute onion until soft and starting to lightly brown, then add garlic.
Add leftover beef roast and stir and break it up to warm through. (Note - This recipe could be made with 1lb ground beef or Italian Sausage in place of the leftover beef roast, just brown it first and then add the onions and go from step 1)
Deglaze with wine, letting it cook and sizzle a minute, then add tomato products, break up whole tomatoes in a food processor or by squeezing them into the sauce or chopping them before adding. Rinse out your cans and food processor with ½ cup of water and add to the sauce.
Season with salt and pepper, stir well to combine, lower heat and simmer for 30 minutes or longer. It can sit on low heat for a few hours if needed.
Set oven to high broil.
Cook pasta according to package instructions. When sauce has simmered, add the cooked pasta to the sauce and stir 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. Serve with a side salad and crusty bread!
Keyword Leftover Beef Roast, Pasta Bake, Ragu Sauce