Ingredients

• 6 ounces leftover cooked roast beef (chuck, cross rib, or top round)
• 2 tablespoons olive oil
• 2 garlic cloves, chopped, or more if desired
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried rosemary, crushed
• 2 (6 ounce) cans tomato paste
• 2 (15 ounce) cans unseasoned tomato sauce
• 1 cup Holland House® Red Cooking Wine
• 2 teaspoons brown sugar
• 1/2 teaspoon ground cinnamon or nutmeg
• 1/2 cup half-and-half
• Hot, cooked wide noodles such as tagliatelle or pappardelle
• Grated Parmesan or Romano cheese

Instructions

1. Coarsely chop, or shred by hand, enough cooked roast beef to make 1-1/2 cups. If meat is cold, cut into chunks and warm slightly in microwave to make hand-shredding easier.
2. Heat olive oil in a 4-quart pot and gently cook garlic, basil, oregano and rosemary about 3 minutes. Stir in the 1-1/2 cups beef and tomato paste. Add tomato sauce, red cooking wine, brown sugar and cinnamon or nutmeg, stirring until smooth. Bring to a boil. Reduce heat to low, cover and simmer 30-40 minutes.
3. Remove from heat; stir in half & half. Serve over pasta, sprinkled with cheese if desired.