Bolognese Sauce using leftover Rib roast. (ingredients, carrots, horseradish, beef)

[Caligula1]

I'd like to make a thick hearty Bolognese using my leftover Rib Roast.
On hand I have:

2 large cans of crushed tomato's
1 large can of whole peeled tomato's
1 large can of tomato sauce.
Yellow onion, fresh garlic, carrots and assorted dried spices. Basil, Oregano, Marjoram..

It doesn't need to be a book perfect recipe, I'm not going and buying red wine or anything else, this is it.


My old Boss at the Italian restaurant would do this every year with his leftovers.
I just never got to see him do it because sauce was one thing he did before anyone arrived to work for the day.


So basically, after all of that my real question is..

If I combine all of those above ingredients (I'll add the dried spices last)
Sweat the carrot, onion and garlic all that.. And simmer it for many hours over low heat, Will the already cooked meat break up and "shred" sort of into the sauce. I will remove the bones after simmering..

The slices are about 1/4 inch thick and I still have a pretty decent 3 inch unsliced chunk left and the bones..

Thank you foodies for any help or advice you can offer..

[gentlearts]

It couldn’t be bad. My philosophy is, if everything that goes in is good, how could it be bad? I’d add a generous bit of olive oil, since the meat is lean.

[Dogmama50]

I would rough cut up the slices to help it along, they will break down but smaller pieces will be easier.

It will freeze well if you don't use it all. I like to keep small portion sizes of good sauce in the freezer for a quick meal.

[Jkgourmet]

If that leftover prime rib is rare, why use it in a red sauce? Seems such a waste of prime rib. . .

[jay5835]

Originally Posted by Jkgourmet

If that leftover prime rib is rare, why use it in a red sauce? Seems such a waste of prime rib. . .

Yes. Slice it cold and make sandwiches with good bread. Use one of the horseradish sauces we described in another recent thread.

Also, when you make Bolognese—or anything else, for that matter—leave out the dried basil, which has no reason to live.

[Caligula1]

Originally Posted by jay5835

Yes. Slice it cold and make sandwiches with good bread. Use one of the horseradish sauces we described in another recent thread.

Also, when you make Bolognese—or anything else, for that matter—leave out the dried basil, which has no reason to live.

Neither one of us much cares for cold roast beef sandwiches or horseradish for that matter.

I just took the sauce off the stove after simmering since 6 am and I'm quite happy with it, dried basil and all..
It will make an excellent dinner and I have plenty left over to freeze..

[Caligula1]

Originally Posted by Jkgourmet

If that leftover prime rib is rare, why use it in a red sauce? Seems such a waste of prime rib. . .

It served it purpose on Christmas night.
One persons waste is another persons sauce

[oregonwoodsmoke]

That's some expensive meat to use in a recipe that is most suitable for cheap cuts. However, you've already got the roast and if that is how you want to use it, cut the roast into cubes before you add it to the tomato sauce. If you want the meat to fall apart, you just need to cook it for a long time.

[NJBoy3]

Originally Posted by Caligula1

It served it purpose on Christmas night.
One persons waste is another persons sauce

Thanks for posting.

How did you cut up the roast before cooking?

[Caligula1]

Originally Posted by NJBoy3

Thanks for posting.

How did you cut up the roast before cooking?

I just diced it into decent sized chunks. The simmering and stirring did the rest..