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
- Heat pot roast according to package directions. Let cool to touch and shred. Hold warm.
- 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.
- Cook ziti in salted water to al dente. Remove from water, toss in olive oil to hold for service.
- 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.
- Bake at 400°F until cheese is melted and pasta is bubbling.
- Remove from oven, garnish with basil chiffonade and serve.
Serves 8