Beef Pasta Skillet

This is an easy weeknight dinner that makes good use of leftover roast beef or tri tip roast. The tomato-based sauce is similar to a quick ragu that only takes 20 minutes but if you have time, let it simmer for up to an hour. The sauce gets extra flavor from a rind of Parmigiano Reggiano cheese.

4.43 from 83 votes

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Prep Time: 10

Cook Time: 25

Total Time: 35

Servings: servings

Calories: 399kcal

Author: Dahn Boquist

Ingredients

3 tablespoons olive oil
1 onion chopped
3-5 cloves of garlic finely minced
1-½ teaspoons crushed chili flakes
1 teaspoon dried thyme
1 cup red wine
28 ounce can 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
Rind from a chunk of Parmigiano Reggiano cheese
14 to 16 ounces dried pasta we used rigatoni

To serve:

grated Parmigiano Reggiano

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 pa (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

If you have extra time, make this an hour in advance so the sauce can simmer longer and develop more flavors

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