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
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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