Leftover Beef Stew Ragu
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 765
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 99
- Dietary Fiber
- 6
- Sugar
- 6
- Protein
- 30
- Cholesterol
- 33
- Sodium
- 1072
- Total: 55 min
- Active: 35 min
Ingredients
2 to 3 cups leftover beef stew or pot roast
1/2 cup leftover red wine
Kosher salt
1 pound macaroni or orecchiette pasta
1 cup brined dark olives, such as Kalamata, pitted and chopped
1 cup fresh baby tomatoes, halved
2/3 cup grated Parmesan
2 tablespoons extra-virgin olive oil
1/2 cup fresh basil leaves
Directions
- Bring a large pot of water to a boil.
- Add the beef stew to a large saucepan and heat over medium heat until warm. Shred the meat using two forks. Add the wine to the stew and bring to a simmer, then simmer 10 to 15 minutes.
- Generously salt the boiling water. Add the pasta and cook to al dente, about 2 minutes less than the package instructions. Drain, reserving about 1 cup pasta water. Place the pasta pack in the pot.
- Add the ragu to the cooked pasta and stir to combine. If the sauce is too thick, add some pasta water to thin it out. Finish with the olives, fresh tomatoes, Parmesan and extra-virgin olive oil. Top with the whole basil leaves. Serve immediately.