Rigatoni with Brisket and Porcini Ragù

Rigatoni with Brisket and Porcini Ragù
Photo by Scott Phillips


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

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


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