Rigatoni with Brisket and Porcini Ragu

By Golfwidow7

Ingredients

• 1 oz. dried porcini mushrooms
• 3 tbsp EVOO
• 4 oz. panchetta, chopped
• 1 large celery stalk, chopped
• 1 large carrot, chopped
• 1 large yellow onion, chopped
• Kosher salt
• 3 large cloves garlic, minced
• 4 c coarsely chopped leftover brisket
• 2 c dry red wine
• 2 tsp chopped fresh thyme
• Freshly ground black pepper
• 1 lb dried rigatoni
• Freshly grated parmesan cheese

Preparation

Step 1

Soak the porcinis in 1 c hot water for 30 mins. Drain, reserving the soaking liquid. Chop the porcinis and set aside.

Heat the oil in saute pan over medium high heat. Add the pancetta, celery, carrot, onion and 1 tsp salt; cook, stirring frequently until vegetables are soft and lightly golden. Add garlic and cook 1 minute. Add the brisket and its juices, wine, thyme and the porcini and their soaking liquid. Bring to a simmer and reduce to low. Cook until the sauce is thick, about 30 minutes. Season with salt and pepper to taste.

Meanwhile, in a large pot, bring salted water to a boil. Cook pasta until al dente. Drain and toss with sauce. Top with parmesan.