Rachael Ray: Rachael's Daytime Talkshow

Leftover Brisket Ragu with Pasta

This rich and meaty pasta sauce is made from leftover brisket.

Ingredients

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 leftover), roughly chopped
1 28-ounce can crushed tomatoes
1/2 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
Grated Parmigiano Reggiano for passing at the table

Aired on:

May 30, 2007

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Preparation

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.