Leftover Pot Roast Ragu With Pasta - cooking recipe

Ingredients

8 ounces fettuccine pasta
leftover pot roast
2 cups reserved pot roast liquid (can supplement with with beef stock if you don't have enough)
1/4 red wine
1/4 beef stock
2 tablespoons flour
1/2 cup tomato sauce
1/2 reserved pasta water
1 cup frozen peas, thawed
1/2 cup grated parmesan cheese or 1/2 cup romano cheese
1/4 cup chopped parsley
salt
pepper

Preparation

Bring a large pot of water to boil.
While the water boils, add reserved pot roast liquid and red wine to a pot. Bring to a boil and reduce.
Once water is boiling, add salt (water should be salty like the sea!) and fettuccine and cook according to package direction for al dente.
Whisk beef stock and flour to create a slurry.
Add slurry and tomato sauce to your reduction, whisk to avoid lumps. Cook until thickened, about two minutes.
Add shredded leftover to pot roast to sauce and cook until heated through, about one minute. Taste and season with additional salt and pepper, if needed. Remove from heat.
Drain pasta, reserving about 1/2 cup of pasta water.
Add pasta, sauce, and reserved water back to the large pot. Cook over medium heat so that the pasta begins to absorb the sauce, about 2-3 minutes.
Remove from heat. Add cheese and parsley. Stir to combine.
Serve and enjoy!