If you made a rib roast or prime rib for your holiday meal, you might be swimming in leftovers. My favorite repurposing of a leftover hunk of meat is ragu… to be served on pasta, of course. Take any hunk of meat and render the fat, cook some shallots, and in this case, hot peppers and ginger in that fat, deglaze the pot and add whatever leftovers will work with that meat. A little bit of liquid and you’re 30 minutes of pressure cooker (or instapot) time away from the most decadent (nearly free) pasta sauce your pappardelle has ever seen. Then crush this leftovers game if you have a nearly flat bottle of boozy cider, solidified gravy, and a jar of cranberry sauce just wondering its fate in that same forbidden forest.