Can two amazing dishes be made even tastier when put together? Yes, they can! Especially when made with Pickle Creek Rosemary Infused Olive Oil and Rosemary Infused Balsamic Vinegar. Enjoy!
Print Recipe
Brisket Ragu with Pasta
Ingredients
- 2-3 Tbsp PIckle Creek Rosemary Infused Olive Oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp Pickle Creek Rosemary Infuse Balsamic Vinegar
- 1.5 lb smoked brisket, shredded
- 2 c dry red wine
- 1 28-oz can crushed tomatoes
- 1 whole bay leaf
- 1 tsp fresh thyme leaves
- 12 oz casarecce or penne pasta
- freshly grated parmesan cheese
- fresh parsley, roughly chopped
- salt and black pepper
Ingredients
- 2-3 Tbsp PIckle Creek Rosemary Infused Olive Oil
- 1 medium onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 Tbsp tomato paste
- 2 Tbsp Pickle Creek Rosemary Infuse Balsamic Vinegar
- 1.5 lb smoked brisket, shredded
- 2 c dry red wine
- 1 28-oz can crushed tomatoes
- 1 whole bay leaf
- 1 tsp fresh thyme leaves
- 12 oz casarecce or penne pasta
- freshly grated parmesan cheese
- fresh parsley, roughly chopped
- salt and black pepper
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Instructions
To a large skillet, add enough Rosemary Olive Oil to coat the bottom of the pan. Heat over medium heat until warm. Add the onions, carrots, and celery. Season with salt and sauté until soft, ~10 min. Add the garlic and cook until fragrant, ~1 min more.
Stir in the tomato paste and Rosemary Balsamic Vinegar. Mix in the brisket. Add the wine, tomatoes, bay, and thyme. Simmer for 30 min, stirring occasionally, until the sauce thickens to the desired consistency. Taste and adjust seasonings if needed.
While sauce simmers, cook the pasta according to the package directions. To serve, top the pasta with ragu sauce, Parmesan cheese, and fresh parsley. Enjoy!
