LEFTOVER BRISKET IDEAS RECIPES

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LEFTOVER BRISKET RAGU WITH PASTA | RECIPE - RACHAEL RAY S…



Leftover Brisket Ragu with Pasta | Recipe - Rachael Ray S… image

Use up leftover brisket, sauce and veggies with this easy brisket ragu recipe served over pasta.

Provided by Rachael Ray Show Staff

Number Of Ingredients 16

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 left over)
roughly chopped
One 28-ounce can crushed tomatoes
½ cup (a couple of handfuls) flat-leaf parsley leaves
chopped
Grated Parmigiano Reggiano
for passing at the table

Steps:

  • 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

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