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  • Recipe

Braised Beef Ragu and Pasta

Braised Beef Ragu and Pasta

Ingredients

  • 2 lb.
    Cattleman’s Selection® Pot Roast
  • 1.5 c
    Cross Valley Farms® Yellow Onion, small dice
  • 2 T
    Garlic Cloves, minced
  • 0.3 c
    Red Wine
  • 1.5 qt.
    Roseli® Chunky Tomato Marinara
  • 1 lb.
    Roseli Ziti
  • 2 c
    Roseli Mozzarella and Provolone 4-Way Blend
  • 1 c
    Roseli Shredded Parmesan Cheese
  • 0.25 c
    Fresh Basil, chiffonade

Preparation

  1. Heat pot roast according to package directions. Let cool to touch and shred. Hold warm.
  2. Sauté onions and minced garlic, deglaze with red wine, and add in shredded pot roast. Add in Roseli marinara. Stir to combine. Bring to a boil, then reduce to simmer.
  3. Cook ziti in salted water to al dente. Remove from water, toss in olive oil to hold for service.
  4. Place one portion of pasta and one portion of ragu into a mixing bowl. Toss to combine and place into an oven-safe dish. Top with 4-cheese blend and Parmesan cheese.
  5. Bake at 400°F until cheese is melted and pasta is bubbling.
  6. Remove from oven, garnish with basil chiffonade and serve.

Serves 8