Leftover Brisket Ragu with Pasta

By á-3948

My dad smoked a brisket and gave me it. A wanted to give it a fresh remake and found this recipe on Rachael Ray site.

Ingredients

• 1 pound rigatoni with lines
• Salt
• 2 tablespoons extra-virgin olive oil (EVOO)
• 3 large cloves garlic, chopped
• 1 bay leaf, fresh or dried
• Pinch of allspice
• 3-4 cups leftover brisket, sauce and veggies (whatever you have leftover), roughly chopped
• 1 28-ounce can crushed tomatoes
• 1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
• Grated Parmigiano Reggiano for passing at the table
• I only had whole wheat shell pasta so I used that **

Preparation

Step 1

Place a large pot of water over high heat and bring up to a boil to cook the pasta. Once the water comes to a boil, add a generous amount of salt and cook pasta until al dente according to package directions.

While the pasta water is coming up to a boil, start the sauce: Heat a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add garlic, bay leaf and allspice, and cook until golden. Add the chopped, leftover brisket and vegetables. Stir and cook for a few minutes to heat everything through. Add the crushed tomatoes, bring up to a simmer and cook for 5 minutes.

Drain the pasta and toss with the sauce. Add the parsley and serve, passing grated Parmigiano Reggiano at the table.

Recipe adapted from: http://www.rachaelrayshow.com/food/recipes/leftover-brisket-ragu-with-pasta/