1-Getting Beef Ragu Pasta Bake just right involves a few simple steps that build layers of flavor. Start by gathering your ingredients, as listed above, to ensure everything is ready. This recipe uses leftover shredded beef to make a tomato-based sauce that’s mixed with pasta and baked until bubbly.

2-First, heat 1 tablespoon of olive oil in a pan over medium heat. Add half a chopped onion and three minced garlic cloves, sautéing until they soften and release their aroma. This step helps form the base of the ragu sauce.

3-Next, add 1 to 2 cups of leftover shredded beef roast to the pan, stirring to combine. If using, pour in ½ cup red wine to deglaze, scraping up any bits from the bottom. Then, incorporate one large can of crushed tomatoes, one small can of tomato paste diluted with ½ cup water, ½ teaspoon kosher salt, six grinds of fresh black pepper, and ⅓ cup fresh Italian herbs.

4-Simmer the sauce for at least 30 minutes to let the flavors meld and thicken.

5-While the sauce cooks, boil one pound of ziti pasta until al dente, then drain it.

6-Mix the cooked pasta into the sauce in a large bowl.

7-Transfer the mixture to a casserole dish and top with 2 cups shredded Provolone cheese and ½ cup shredded Parmesan cheese.

8-Broil for about 3 minutes until the cheese melts and bubbles.