Blog & Recipes


Braised Beef Ragu

Braised Beef Ragu

Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings


 1 pound of rigatoni or other favorite pasta, cooked al dente

 2 tablespoons of extra virgin olive oil

 Small amount dried mushrooms (less than an ounce, preferably porcini, reconstituted in

half cup of boiling water

 One large yellow onion, chopped

 1 stalk (rib) of celery, chopped

 1 medium carrot, chopped

 2 large garlic cloves, chopped

 1/2 teaspoon of kosher salt

 1/4 teaspoons of freshly cracked black pepper

 1⁄4 cup tomato paste

 1 cup red wine

 3 to 4 cups of leftover, cooked brisket with juices, shredded by hand in large pieces

 1 28-ounce can of whole peeled plum tomatoes with juices, crushed by hand

 1⁄4 c, each chopped fresh parsley and basil

 Red pepper flakes, to taste

 Grated Parmesan or Pecorino Romano cheese



Cook the rigatoni in well salted water al dente, just until done. Start the sauce. When pasta is

done, reserve 1/2 cup of the pasta water, drain the pasta and set aside.

For the sauce, in a 4 quart Dutch oven or heavy bottom pot over medium high heat, sauté the

onion, celery and carrot in the olive oil until soft. Add the garlic and cook a bit longer. Add

tomato paste, stir to combine and cook on medium heat until the tomato paste becomes a deeper

red. Add red wine and reduce until most of the liquid has evaporated. Now add the salt, pepper,

and brisket. Cook and stir to warm the brisket through. Add the tomatoes and simmer for 20-30

minutes, stirring occasionally.

Add the pasta to the sauce and stir to toss, adding some of the reserved pasta water if needed. Stir

in the fresh herbs and red pepper flakes, taste and adjust seasonings. Top individual servings

with some grated Parmesan.