Tortellini with Roast leftovers Sauce
Pane-bistecca
What do you do with leftovers? Reheat them? Not me! I turn them into a new dish, such as these tortellini with roast leftovers sauce!
When you make a roast, you often rack your brains trying to come up with something new to do with the leftovers. But it’s actually not that difficult. For example, you can make a Carne Tonnata, or just like me here, a sauce for pasta. It’s very simple and you can use all your roast leftovers, whether it is pork, beef or veal.
When you make a roast, you often rack your brains trying to come up with something new to do with the leftovers. But it’s actually not that difficult. For example, you can make a Carne Tonnata, or just like me here, a sauce for pasta. It’s very simple and you can use all your roast leftovers, whether it is pork, beef or veal.
Ingredients
600 g Tortellini from the Supermarket
approx. 200 g Leftover Roast
some Bacon (optional)
2 Garlic cloves, chopped
½ Onion chopped
2 tbsp Olive Oil
Salt and Pepper
Paprika
Rosemary
Chili
100 ml White Wine
100 ml Tomato sauce
50 g Gorgonzola Cheese
Instructions
1
Step 1
Cut the roast meat into slices, then into strips, and finally into thin pieces. Finely chop the bacon.
2
Step 2
Heat the oil in a wok and fry the chopped garlic cloves and chopped onion thoroughly. Add the bacon and fry until crispy. Then add the meat and fry briefly.
3
Step 3
Deglaze with the white wine and season well. Then stir in the tomato sauce. Simmer for about 15 minutes, then add the Gorgonzola, cut into pieces. Stir well until melted.
4
Step 4
Meanwhile, cook the tortellini according to the package instructions and drain. Mix the tortellini into the sauce and serve with grated Parmesan cheese.
Notes
Delicious ways to use up leftovers!
![[Valid RSS]](https://pane-bistecca.com/wp-content/uploads/2024/05/valid-rss-rogers.png "Validate my RSS feed")