hearty pasta sauce--ragu style

Ingredients

• Servings: 6
• 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
• 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

Recipe

Preparation Time: 45 mins Ready Time: 45 mins


• 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.
• 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 , brown sugar and cinnamon or nutmeg, stirring until smooth. bring to a boil. reduce heat to low, cover and simmer 30-40 minutes.
• remove from heat; stir in half & half. serve over pasta, sprinkled with cheese if desired.