Brisket Ragu with Pasta
Servings Prep Time
6people 15minites
Cook Time
45minutes
Servings Prep Time
6people 15minites
Cook Time
45minutes
Ingredients
  • 2-3Tbsp PIckle Creek Rosemary Infused Olive Oil
  • 1medium onion, diced
  • 2medium carrots, peeled and diced
  • 2stalks celery, diced
  • 4cloves garlic, minced
  • 2Tbsp tomato paste
  • 2Tbsp Pickle Creek Rosemary Infuse Balsamic Vinegar
  • 1.5lb smoked brisket, shredded
  • 2c dry red wine
  • 128-oz can crushed tomatoes
  • 1whole bay leaf
  • 1tsp fresh thyme leaves
  • 12oz casarecce or penne pasta
  • freshly grated parmesan cheese
  • fresh parsley, roughly chopped
  • salt and black pepper
Instructions
  1. 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.
  2. 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.
  3. 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!