If you ever have any leftovers involving a meat dish, you can always add, the next day, a sauté of olive oil and either onion or garlic, and some plum tomatoes out of a can or fresh tomatoes if they are in season, and in less than it takes you to say ‘no time’ you will have a very sastisfying pasta sauce. Add grated parmesan or pecorino cheese and Bob’s your uncle.
I had made ‘coda alla vaccinara’ the other night, using a pressure cooker, for my husband and myself. Coda alla vaccinara is a very Roman way of cooking oxtail and is considered a bit of a treat by those who love it. It takes a lot of time to cook (up to 4 hours). Anyway, there was some of this oxtail dish left over and so I deboned as much of the meat as I could and turned it into a pasta sauce which we had for Sunday lunch. Delicious!