Hearty Pasta Sauce--Ragu Style |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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What a difference adding meat and red wine makes to everyday pasta sauce! Leftover roast beef and Holland House Red Cooking Wine work wonders to boost flavor. Add both to your favorite jarred pasta sauce or make our hearty pasta sauce -- a Bolognese-style ragu that is traditionally served with wide noodles. Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Remove from heat; stir in half & half. Serve over pasta, sprinkled with cheese if desired.
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