Rigatoni Bolognese

This can be made with ground beef or sausage, but it's our favorite use for leftover pot roast. 

About 1 1/2 lbs leftover pot roast
1 onion, minced
1 stalk celery, minced
1 carrot, minced
4-6 cloves garlic, minced
2 tbs each olive oil and butter
1/4 tsp red pepper flakes
1 bay leaf
1 cup beef stock
2 28 oz cans peeled italian tomatoes
1 small can tomato paste
2 tbs each oregano and thyme
1 tbs sugar
Salt and pepper
Rigatoni or your favorite pasta

Last night or earlier:  Season the pot roast well with salt and pepper.  Heat a dutch oven over medium high heat and brown the meat.  Add some chopped carrots, celery, and garlic, and 2 cups of beef stock.  Bring to a boil, cover, and put in a preheated 350 degree oven for about 2 1/2 hours.  Serve with spuds, veggies, and salad.  Refrigerate leftover meat.

Fast forward to tonight:  Heat a large pot or dutch oven over medium low heat.  Add the olive oil and butter, then the onions, celery, carrot, and pepper flakes.  Saute until soft.  Add the garlic and cook for about 2 more minutes.

Chop up the leftover pot roast.  If you want, puree the tomatoes in a blender or food processor.  Add the meat, tomatoes, tomato paste, beef stock, bay leaf, and spices.  Bring to a light boil, reduce heat to low, and simmer, partially covered, for about 1 1/2 to 2 hours.  Cook pasta according to package instructions, drain, and toss with a little olive oil.

Serve with some parmesan cheese and a crisp green salad, and enjoy!!