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Pot Roast Ragu


  • 7 slices bacon, finely chopped
  • 1-1/2 cups diced onions
  • 1 cup diced celery
  • 3/4 cup peeled diced carrots
  • 2 lb. cooked sliced pot roast
  • 3 cups beef OR chicken stock
  • 1/2 cup dry red wine
  • 3 Tbsp. tomato paste
  • 1 cup whole milk
  • 1 lb. cooked drained fettuccine, kept warm
  • Finely grated Parmesan (optional)


  • 1. Cook bacon in large skillet on medium heat until light brown and crisp. Stir in onions, celery and carrots. Cook 3 to 4 minutes or until softened.
  • 2. Add pot roast, beef stock, wine and tomato paste. Bring to a boil. Reduce heat to low. Simmer 5 minutes.
  • 3. Heat milk to simmering in a small saucepan on medium heat. Slowly stir milk into skillet mixture.
  • 4. Divide pasta between 8 plates. Top with pot roast mixture. Garnish with cheese and serve.
  • Nutritional information per serving: Calories 670; Total Fat 31g; Saturated Fat 12g;
  • Trans. Fat 0g; Cholesterol 134mg; Sodium 522mg; Total Carbohydrate 51g; Dietary Fiber 3g;
  • Total Sugars 7g; Protein 44g