Meatloaf 'bolognese'

Okay, last wkd's monstrous hit netted an extra loaf, which promptly went into the freezer. I was craving some pasta last night, so took the meatloaf (along with a huge bag of roasted tomatoes) out of the freezer in the morning. The end result later that night, is exactly as I had imagined - rich, flavourful, so absolutely satisfying on a Saturday night - and of course, accompanied with a lovely local cab-merlot, I was in absolute heaven!

Saute some onion, leek, garlic, and some chili flakes in olive oil - add some chopped peppers, and a bunch of chopped brown mushrooms. Add The equivalent of um, maybe 4 cups of roasted tomatoes, a small tin of Italian tomato paste (the roasted tomatoes have a good amount of liquid in them, no need to add more), and some Italian parsley. Season to taste. Simmer until pretty much cooked. Add a big chunk of that amazing meatloaf, crumbled, and toss it into the sauce. Simmer a bit longer. Serve over your fave noodles (had brown rice linguini), a generous sprinking of parm, and more Italian parsley. Seriously, the best bolognese I've ever had.