Pot Roast Ragu for stick to your ribs comfort.



1/2 cup chopped bacon

1 lb. shredded cooked pot roast

1/4 cup flour

salt and pepper; to taste

1 onion, diced

2 carrots, peeled and diced

1/2 cup chopped parsley

2 garlic cloves, minced

1 (15 oz.) can diced fire roasted tomatoes

1 tablespoon tomato paste

1 tsp. dried rosemary

1 tsp. dried thyme

1/2 tsp. dried oregano

1 bay leaf

2 1/2 cups beef consomme

3/4 cup red wine

In a heavy bottom pot cook bacon until crisp. Add the onions and saute until translucent. Add the garlic and carrots; deglaze pan with red wine and reduce by half. Add the remaining ingredients and simmer until the vegetables are tender. Serve over pasta and sprinkle on parmesan cheese and chopped parsley.