Fresh Pasta with Brisket Ragu

A great way to use leftover brisket or any meat, this tomato based sauce is rich with meaty flavor.

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Serves 4-6

  • 2 T olive oil

  • 1 c onion, chopped

  • 1⁄2 c carrots, chopped

  • 1⁄2 c celery, chopped

  • 2 garlic cloves, minced

  • 2 T tomato paste

  • 1-2 lbs roasted brisket, chopped

  • 1⁄2 dry red wine

  • 1 28 oz can chopped tomatoes

  • 1⁄2 t red pepper flakes

  • 1 T thyme, minced

  • 1 bay leaf

  • Kosher salt and black pepper

  • 1 lb fresh pasta (recipe follows) or store-bought pasta

  • 1⁄4 Parmesan cheese, grated, for serving

Add olive oil to a large Dutch oven or saucepan and heat over a moderate flame. When oil is hot add onions and sauté until softened, 5 minutes. Add in carrots and celery and cook another 5 minutes. Stir in garlic and saute until it is fragrant. Add in the tomato paste and stir.

Add brisket meat, red wine, and tomatoes and bring to a boil. Reduce heat to simmer, add the pepper flakes and thyme and cook until the sauce is thickened and flavors have melded, about 20 minutes. Taste and add salt and pepper as needed.

Cook fresh pasta in boiling salted water for 1-5 minutes, depending on the thickness. Remove from the cooking water and transfer noodles to a serving bowl. Ladle the brisket ragu on top of the cooked pasta, garnish with Parmesan cheese and serve.

Fresh Pasta

  • 4 eggs, beaten with a fork

  • 2 1⁄2 c “00” flour, or all-purpose

  • 1 T olive oil

  • 1 t kosher salt

Add dry ingredients to the bowl of a stand mixer fitted with the dough hook. Stir briefly, then add in the beaten eggs. Mix on medium-low speed to form a dough. You may need to scrape down the sides of the bowl several times until eggs are mixed in and dough comes together. Knead, using the dough hook, for about 8 minutes on medium, until dough is smooth and elastic. Remove dough from the mixer and wrap in plastic and let rest at room temperature for 30 minutes, or refrigerate for up to a day.

Roll out dough, by hand or using a pasta machine, to a thickness of 1⁄8”. Cut into desired shape. For pappardelle, I generally aim for noodles about 3⁄4” wide.

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