Brisket Ragu with Crispy Pasta
- Level: Easy
- Yield: 4 servings
- Total: 55 min
- Active: 45 min
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
- 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.