Brisket Ragu with Crispy Pasta

Total Time:
50 min
Prep:
15 min
Cook:
35 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions
Watch how to make this recipe.
  • 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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    Recipe courtesy of Food Network Kitchen