|A ragu made from tomatoes and leftover brisket and tossed with rigatoni pasta.|
Leftover Brisket Meat Sauce with RigatoniI made this dish using the last of the leftover oven-braised brisket that I made for New Years. I'm actually surprised there was any brisket at all leftover because while it was a huge brisket, it was a dish The Cajun totally loved and devoured, but I'm glad we did have some because this pasta dish was excellent!
Recipe: Leftover Brisket Meat Sauce with Rigatoni©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 40 min | Yield: About 4 to 6 servings
- 1 pound of rigatoni pasta, cooked
- 2 tablespoons of extra virgin olive oil
- 1/2 of a large onion, chopped
- 1 stalk (rib) of celery, chopped
- 1 medium carrot, chopped
- 1 large garlic clove, chopped
- 1/2 teaspoon of kosher salt
- 1/4 teaspoons of freshly cracked black pepper
- 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama)
- 3 to 4 cups of leftover, cooked brisket, chopped
- 1 28-ounce can of crushed tomatoes
- 1 teaspoon of granulated sugar
- 1 large bay leaf
- 2 teaspoons of dried parsley flakes
- Red pepper flakes, to taste
- Grated Parmesan 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 skillet over medium high heat, saute the onion, celery and carrot in the olive oil until soft. Add the garlic and cook a bit longer; stir in the salt, pepper, Cajun seasoning, and brisket. Cook and stir to warm the brisket through. Add the tomatoes, sugar and bay leaf. Bring to a boil, cover, reduce to a simmer and cook for 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 parsley and red pepper flakes, taste and adjust seasonings. Top individual servings with some grated Parmesan.
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©Deep South Dish
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