Rigatoni With Brisket Ragu And Ricotta Recipe

Cooking Directions

• STEP 1.Season brisket with salt and pepper. Heat oil in a Dutch oven and sear the brisket on all sides until browned.
• STEP 2.Remove the brisket from the pot and set aside. In the same pot, sauté onions, carrots, and celery until softened.
• STEP 3.Add garlic, tomato paste, and Italian seasoning. Cook for another minute.
• STEP 4.Pour in red wine and scrape the bottom of the pot to release any browned bits.
• STEP 5.Return the brisket to the pot and add crushed tomatoes, beef broth, and bay leaves. Bring to a simmer.
• STEP 6.Cover and cook on low heat for 3-4 hours, or until the brisket is tender and easily shreds with a fork.
• STEP 7.Remove the brisket from the pot and shred it using two forks. Return the shredded meat to the pot.
• STEP 8.Cook rigatoni according to package instructions. Drain and add to the pot with the brisket ragu.
• STEP 9.Stir in grated Parmesan cheese and season with salt and pepper.
• STEP 10.Serve hot, topped with dollops of ricotta cheese and a sprinkle of fresh parsley.

Cooking Tips

• For extra flavor, sear the brisket on high heat to develop a nice crust.
• If you don't have brisket, you can use other cuts of beef like chuck roast or short ribs.
• Feel free to add vegetables like mushrooms or bell peppers for added texture and flavor.

Storage and Serving

• Store leftover rigatoni with brisket ragu in an airtight container in the refrigerator for up to 3 days.
• Reheat in a saucepan over medium heat, adding a splash of water or broth to prevent drying out.
• Garnish with fresh parsley and extra grated Parmesan cheese before serving.