Brisket Ragu With Crispy Pasta Recipes

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BRISKET RAGU WITH CRISPY PASTA



Brisket Ragu with Crispy Pasta image

Provided by Daphne Brogdon

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 14

9 tablespoons olive oil
1 medium onion, diced
2 stalks celery, sliced
12 baby carrots, chopped, or 2 regular carrots, diced
Salt and fresh ground pepper
4 cloves garlic, sliced
2 cups chopped cooked brisket (or any other leftover meat)
2 cups chopped cooked collard greens
1/2 cup chicken broth
One 15-ounce can crushed tomatoes
1/2 teaspoon sugar
6 cups cooked pasta, such as rigatoni, ziti or gemelli
4 basil leaves, for garnish
Shaved Parmesan, for garnish

Steps:

  • Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, celery and carrots and season with salt and pepper. Cook until the vegetables have softened, 5 to 6 minutes. Add the garlic and cook for a minute. Add the brisket, collards, chicken broth, tomatoes and sugar. Simmer, covered, over low heat for 12 minutes. Taste and adjust the seasoning as needed.
  • In two batches, heat half (3 tablespoons) of the remaining olive oil in a large skillet over medium-high heat. Add half of the pasta, lower the heat to medium and cook until lightly browned and crispy at the edges, 5 to 6 minutes per batch.
  • To serve: Toss together the brisket ragu and the crispy pasta, and divide it between four plates. Garnish each serving with a basil leaf and two pieces of shaved Parmesan.

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