Use up last night’s beef brisket for this Rigatoni Bolognese dinner tonight. Loaded with carrots and mushrooms on top of pasta, this dinner is comfort food at its finest.
This copycat recipe was created after a night out with friends to watch dueling piano players singing our favorite tunes.
I had the short rib rigatoni for dinner and it was delicious. I decided to create my own version.
My version turned out fabulous and so easy to make. We substituted the short rib beef from the original version with beef brisket, slow cooked for hours.
After shredding the tender beef, we tossed it with rigatoni and a stew of carrots, celery, mushrooms and onions.
Each plate was topped with freshly grated Parmesan cheese.
I will slow roast a cut of beef brisket when making pot roast for the family because the beef always turns out so tender and this recipe is perfect when you have leftover brisket.
What is the difference between meat sauce and Bolognese?
Bolognese, also known as Ragu alla bolognese, is a slow cooked sauce that is cooked down to produce a thick sauce. A soffritto of vegetables including celery, onions, mushrooms and carrots are sauteed and mixed with minced or finely chopped meats and mixed with a small amount of tomatoes and wine or milk.
A meat sauce is typically a tomato based marinara sauce with ground beef or veal.
What pasta goes best with Bolognese sauce?
A bolognese sauce is best served over Rigatoni, Penne, Ziti or Campanelli pasta.
Save spaghetti and other flat noodles for a marinara or meat sauce.
Can you freeze Bolognese sauce?
Yes. Allow the Bolognese to cool completely and freeze portions in ziplock bags for up to 4 months.
Refrigerate what you need the night before for an easy weeknight dinner.
How to make Rigatoni Bolognese
First, shred the leftover beef brisket and be sure to save the juices.
Next, sauté the carrots, celery, mushrooms and onions. Add the wine and broth and allow the bolognese to cook down.
Meanwhile, boil the rigatoni and cook until al dente. Drain and toss with the bolognese.
Top each plate with fresh basil and parmesan cheese and serve it up.
I will slow roast a cut of beef brisket when making pot roast for the family because the beef always turns out so tender and this recipe is perfect when you have leftover brisket.
Learn how to make beef brisket in the oven. It’s an easy recipe for a weekend.
I will slow roast a cut of beef brisket when making pot roast for the family because the beef always turns out so tender and this recipe is perfect when you have leftover brisket.
More great recipes using leftovers
- Pork Chili (using leftover pork tenderloin)
- Beef Burrito Bowls with Leftover Brisket
- Leftovers Cottage Pie Recipe
- Individual (Mini) Chicken Pot Pies
- Barbecued Pulled Pork Sandwiches
REMEMBER TO SUBSCRIBE TO HOME & PLATE NEWSLETTER TO RECEIVE NEW RECIPE NOTIFICATIONS DELIVERED INTO YOUR INBOX!
If you try a recipe, please use the hashtag #HOMEANDPLATE on INSTAGRAM for a chance to be featured! FOLLOW HOME & PLATE ON FACEBOOK | INSTAGRAM | PINTEREST FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES.
Rigatoni Bolognese
Ingredients
- 1 box rigatoni
- 2 pounds beef brisket, minced or chopped finely
- 1 tablespoon olive oil
- 2 carrots, peeled and chopped
- 1 celery rib, chopped
- 1/2 onion, peeled and chopped
- 1 cup baby Bella mushrooms
- 2 teaspoons garlic, minced
- 1 cup red wine
- 1/2 cup beef broth, as needed
- Fresh basil, chopped
- Freshly grated Parmesan cheese
Instructions
- Chop or mince the leftover beef brisket.
- In a large pot, saute the onions over medium heat in one tablespoon of olive oil until soft, about 4 minutes.
- Add the celery, mushrooms and carrots and cook until all the veggies have softened, about 7 minutes.
- Add the garlic, wine, and the brisket and its juices (or added broth) to the pot and simmer for a half hour until the liquid is reduced by half.
- Meanwhile, boil the rigatoni according to the package directions until al dente. Drain the pasta and add to the Bolognese just before serving. Mix the pasta and Bolognese well and serve in bowls. Sprinkle with freshly grated Parmesan cheese and basil.
Notes
If you make a recipe, be sure to snap a photo and hashtag it #homeandplate. I’d love to see what you cook!
Made this for dinner last night and it has easily become a new family favorite dish! Delicious!
Thanks Sara…we love it too. Family favorite indeed!
This looks amazing! I can’t wait to try it out, I know my family will love it! Thank you for sharing!
Thanks Amelia…my family loves this dish. I hope yours does too.
Such an absolutely delicious recipe! And so perfect for the holiday season!
It really is a great meal to serve over the holiday season. Perfect comfort food!
I love how easy this is to make – so much flavor from the veggies!
It’s a great way to use up leftovers. We all love it. Thanks Supana
What a delicious idea for using left-over beef brisket! I’m so excited to make this dish. It looks healthy, colorful, and scrumptious. I can almost taste it right now!
Thanks Denay. I love it too. Sometimes you just want pasta with a different kind of bolognese sauce. This is a great way to use up last night’s leftovers.
I made this last night. It was sooooooooooooooooooooooooo good. My only addition was 2 TBSP of tomato paste. I added it to the veggies after they were soft. I sautéed all together for about 2 minutes before adding the wine and broth!
So glad to hear….this is a favorite in our house too. Thanks Bridget
Oh my… this is so delicious! I made this for the fam tonight so everyone could have a little comfort after a long day of work. The general consensus was WOW! Thanks for sharing this delicious dish. The next time I spend a day in meat church we’ll definitely set some brisket aside to have this again. So yummy! Thank you for this gift!