Leftover Brisket Ragu

After I made the giant brisket and we had tacos for dinner (and maybe lunch too?) we had a little left in the casserole that I decided to turn into a pasta sauce. It was great and so quick and easy. I found this Rachael Ray recipe that I used as a guide for this one. If you make that brisket, this is a great way to transform your leftovers into something totally new and different.


Time: 30 minutes
Serves: 2

Ingredients

• 2 cups of leftover brisket, chopped
• 1 TBSP olive oil
• 1/2 an onion
• 3 cloves garlic
• 1 28 oz. can of organic crushed tomatoes (I use Muir Glen)
• 1 bay leaf
• salt, pepper and crushed red pepper flakes
• fresh parsley and parmesan to garnish
• 3/4 lb of pasta - I used penne

Prep

1. Put a large pot of water to boil for your pasta.
2. Peel and chop your onion and your 3 garlic cloves.

Cook

1. Heat your 1 TBSP of olive oil over medium heat and once it's hot, add your onions, garlic and some crushed red pepper flakes.
2. Cook your onions and garlic for a couple of minutes, until the onion is soft. Then add your brisket and your bay leaf and cook for a few minutes more.

3. Add your tomatoes and about 1/2 tsp of salt and pepper to start.

4. Simmer the sauce until your pasta is ready, then taste it for salt and pepper. 
5. Toss your pasta into your sauce and serve topped with parsley and parmesan.