Recipe: Leftover roast ragu

Dead easy and tasty too.
As always, amounts are variable, depending on how much you want/have.

Ingredients:
spray oil
onion, finely chopped
carrot, finely grated
shredded greens (I used a couple of sprouts)
strips of red pepper
mushrooms, sliced
chopped tomato (zizzed into a passata, if you want)
tomato puree
garlic puree
dried mixed herbs
a pinch of cajun spice
red or white wine stock pot
leftover roast meat, cut into chunks
baby spinach, shredded
seasonings.

Method:
Make in advance to the flavours develop
Spray some oil into a saucepan, heat, add the onion and carrot with a splack of water, cover, turn dpwn and allow to gently simmer away until the moisture has evaporated and the vegetables are softened.  Then add the shredded greens and the strips or red pepper and continue to cook.

Meanwhile, in a bowl, mix the tomato, the purees, herbs, spices and wine stock pot togethyer.

When the peppers are softening, add the tomato mixture, bring to a gentle boil, add the mushroom, cover and simmer for about fifteen to twenty minutes.  Add a splash of water if it gets too thick.
Finally, add the leftover roast meat and the spinach and stir it in.  Taste and add seasoning - I found it needed pepper but not salt.

Set aside, covered, in the fridge as soon as it has cooled.

Reheat to piping hot when needed.

Serve with pasta, rice or noodles and side veg of own choice.