Rigatoni with Brisket and Porcini Ragù

Rigatoni with Brisket and Porcini Ragù
Photo by Scott Phillips

Ingredients

  • 1 oz. dried porcini mushrooms (1 cup)
  • 1 lb. dried rigatoni
  • Freshly ground black pepper
  • 3 large cloves garlic, minced
  • 2 cups dry red wine; more as needed
  • 1 large yellow onion, chopped
  • 4 cups coarsely chopped leftover braised brisket (about 1 lb.), plus 2 cups leftover brisket juices
  • + 7 more ingredients
    • 1 large celery stalk, chopped
    • 3 Tbs. extra-virgin olive oil
    • Kosher salt
    • 1 large carrot, chopped
    • 2 tsp. chopped fresh thyme
    • 4 oz. pancetta, chopped (1 cup)
    • Freshly grated Parmigiano-Reggiano, for serving

Soak the porcini in 1 cup hot water for 30 minutes. Drain, straining and reserving the soaking liquid. Chop the porcini and set aside. Heat the oil in an 11- to 12-inch straight-sided sauté pan over medium heat. Add the pancetta, celery, carrot, onion, and 1 tsp. salt; cook, stirring often, unti...

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $20.99
    16%off
    Seven Hills Cabernet Sauvignon Walla Walla Valley Seven Hills Vineyard
    Seven Hills Cabernet Sauvignon Walla Walla Valley Seven Hills Vineyard 2011
  • $29.99
    33%off
    Coutet Saint Emilion Gc Btls. Original Wooden Case
    Coutet Saint Emilion Gc Btls. Original Wooden Case 2007
See More Deals »






Snooth Media Network