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Leftover roast beef pasta is comfort food with a glow-up: saucy, savory, and smugly resourceful. This hearty, saucy pasta is your new favorite way to turn yesterday’s roast into today’s dinner win. This is rich, savory pasta that doesn’t taste like it started with leftovers, but it absolutely did. Bonus: it works with whatever pasta shape you’ve got hanging out in the pantry.
Here is Why This Leftover Beef Pasta Recipe Works
Puts leftovers to work: That roast beef with Yorkshire you forgot about? It just became the star of your new favorite pasta night. It works with other beef recipes like my roasted tri tip.
Deep, rich flavor: Red wine, tomato paste, Worcestershire, and a Parm rind mean this sauce doesn’t mess around.
One pan (plus pasta): Minimal cleanup, maximum payoff. Your sink will thank you.
Flexible and forgiving: Swap in other cooked meats or toss in leftover roasted veggies—this sauce welcomes all stragglers.
Recipe Tips
Use a decent red wine: If it’s too sharp or cheap to drink, it’s too sharp for the sauce. You don’t need a $30 bottle, but skip the bottom shelf.
That Parm rind: It melts into the sauce and adds salty, umami-rich depth. If you’ve got one, use it.
Taste before salting: The beef, stock, and cheese all bring salt to the party. Season at the end so you don’t overdo it.
Shred the beef, or chop it well: Smaller pieces soak up more sauce and give better texture.
Don’t overcook the pasta: Since it simmers in the sauce for a few extra minutes, pull it off the stove when it’s just shy of al dente.
Use any leftover beef: My slow cooker pot roast or horseradish prime rib work great.
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Beef Pasta Skillet
If you make this recipe, please leave a star rating and comment.
Ingredients
- 3 tablespoons olive oil
- 1 onion, chopped
- 3-5 garlic cloves, finely minced
- 1 ½ teaspoons crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 cup red wine
- 1 (28 ounce) can canned crushed tomatoes
- 3 tablespoons Worcestershire sauce
- 3 tablespoons tomato paste
- 1 cup beef stock
- 2 cups shredded or cubed cooked beef, use leftover tri tip or roast beef
- Parmigiano-Reggiano cheese rind
- 14 to 16 ounces dried pasta, we used rigatoni
To serve:
- grated Parmigiano-Reggiano cheese
Instructions
- Heat the olive oil in a large saute pan. Add the onion and cook until soft. Add the garlic, thyme, and chili flakes and cook for 30 seconds.
- Pour in the wine and cook until it reduces by about half.
- Stir in the crushed tomatoes, Worcestershire sauce, tomato paste, beef stock, leftover beef, and the rind from a block of Parmigiano (if you have leftover vegetables from a pot roast then add them in as well, they add great flavor).Simmer for 20 minutes to bring out the flavors (if you have time, simmer for up to an hour).
- Cook the pasta according to the package directions.
- Stir in the cooked pasta and simmer for another 5 minutes. Season with salt and pepper if desired.
- Remove the rind of cheese before serving and serve with grated cheese.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!Storing Leftovers
Refrigerate: Store any leftover pasta in an airtight container in the fridge for up to 4 days. The flavors get even better by day two.
Freeze: This pasta freezes well. Let it cool completely, then transfer to a freezer-safe container. Freeze for up to 2 months.
Reheat: Warm on the stove over medium heat with a splash of water or beef stock to loosen the sauce. Stir occasionally until heated through.
Serve it with a tossed green salad and Dutch oven bread or homemade garlic bread.
Here are some more leftover beef recipes.
Roast Beef Pasta
This leftover roast beef pasta is proof that second-day meals don’t have to be boring. With a rich, savory sauce and a clever use of odds and ends, it turns a “use it up” moment into a dish you’ll want to make on purpose. Dig in, and don’t forget the cheese.
For more pasta recipes, try my turkey pasta bake, tuna pasta casserole, or my cheese stuffed pasta shells.
Oh silly me…I read in the ingredients that there is rind of Parm in it…so that’s what the “pa” is…please ignore my first comment…I’m making it for dinner tonight and I’m sure it will become a family fav…
Thanks for your comment and question earlier, I appreciate you pointing out my spelling error and I fixed it. I’m glad you figured it out.
This all sounds great, just what I was looking for to use up a choice rump roast we had last night…but I don’t understand a part of the instructions…it says to add the “rind of a block of pa”…I don’t know what that is…is it a typo?…I am gonna make this for dinner tonight, I think it will be great!…
Awesome recipe, it gave me the courage to use the leftovers I had to make this meal! Perfecto!!?
I’m glad to hear it turned out so well. Thanks for the comment.
What could I use in place of the red wine. Thanks
You can use extra beef broth and add a tablespoon of balsamic vinegar or any vinegar you may have on hand.
This was amazing! My family gobbled it up. My only regret is there isn’t enough leftover for lunch tomorrow. I will definitely make it again.
I’m so glad you enjoyed it!
Made this for lunch today with the beef left from Sundays pot roast. A stunning meal. Thank you so much.
Hi, Annie…We are so happy that you could use up your roast beef leftovers for this great recipe! Thanks for the feedback!
This dish looks amazing Dahn. Super easy way to use up leftover roast, would be perfect for delicious weeknight dinner
Thanks Rahul
Such a fantastic idea of turning leftover beef into a fantastic pasta dinner! I will have to save some roasted beef next time so I can make this!
Thanks Angie, it is hard to go wrong with a pasta meal. Perfect comfort food