Ingredients
1 oz. dried porcini mushrooms (1 cup)
3 Tbs. extra-virgin olive oil
4 oz. pancetta, chopped (1 cup)
1 large celery stalk, chopped
1 large carrot, chopped
1 large yellow onion, chopped
Kosher salt
3 large cloves garlic, minced
4 cups coarsely chopped leftover braised brisket(about 1 lb.), plus 2 cups leftover brisket juices
2 cups dry red wine; more as needed
2 tsp. chopped fresh thyme
Freshly ground black pepper
1 lb. dried rigatoni
Freshly grated Parmigiano-Reggiano, for serving
Fine Cooking
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3 Tbs. extra-virgin olive oil
4 oz. pancetta, chopped (1 cup)
1 large celery stalk, chopped
1 large carrot, chopped
1 large yellow onion, chopped
Kosher salt
3 large cloves garlic, minced
4 cups coarsely chopped leftover braised brisket(about 1 lb.), plus 2 cups leftover brisket juices
2 cups dry red wine; more as needed
2 tsp. chopped fresh thyme
Freshly ground black pepper
1 lb. dried rigatoni
Freshly grated Parmigiano-Reggiano, for serving
Description
Leftover Braised Brisket Gives This Ragù Long-simmered Flavor. Though This Recipe Calls For Dried Pasta, You Can Also Use Any Shape Of Fresh Pasta. Once You’ve Drained It, Just Toss It With A Few Tablespoons Of Butter To Prevent It From Sticking Togeth
Fine Cooking
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