Use up last night's beef brisket for this Rigatoni Bolognese pasta dinner tonight. Loaded with carrots, onions, celery and mushrooms, this is comfort food at its finest.
Course Main Course
Keyword Beef Brisket Rigatoni, Rigatoni Bolognese
Prep Time 15minutes
Cook Time 30minutes
Total Time 45minutes
Author Ali Randall
2poundsbeef brisket, minced or chopped finely
2carrots, peeled and chopped
1celery rib, chopped
1/2onion, peeled and chopped
1cupbaby Bella mushrooms
1/2 cupbeef broth, as needed
Fresh basil, chopped
Freshly grated Parmesan cheese
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.
This recipe was originally published December 31, 2014. It was updated December 2019.