1-First, heat 1 tablespoon olive oil in a pot over medium heat and add ½ chopped onion and 3 minced garlic cloves. Sauté until they soften, about 5 minutes, to release their aromas. Next, stir in 1 to 2 cups of leftover shredded beef roast and cook for a few minutes to blend the flavors.

2-Pour in ½ cup red wine if using, to deglaze the pot and scrape up any bits from the bottom. Add 1 large can of crushed tomatoes, 1 small can of tomato paste, ½ teaspoon kosher salt, 6 grinds fresh black pepper, and ⅓ cup fresh Italian herbs or 2 teaspoons dried Italian seasoning. Let the sauce simmer on low heat for at least 30 minutes, allowing the flavors to meld into a rich, savory mix.

3-While the sauce simmers, cook 1 pound of ziti pasta according to the package instructions until al dente. Drain the pasta and combine it with the prepared sauce in a large bowl. Transfer the mixture to a casserole dish, top with 2 cups shredded provolone cheese and ½ cup shredded Parmesan cheese, then broil for about 3 minutes until the cheese is melted and bubbly.

4-Finally, garnish with extra fresh herbs and serve with a side salad and crusty bread for a complete meal. For dietary tweaks, like using gluten-free pasta, swap it in during the boiling step to keep things easy.