So what do you get when leftover brisket meets sauteed veggies and tomato sauce? Why linguine with brisket ragu of course!
We made an easy crock pot brisket for tacos and decided to use the leftovers in a ragu sauce. Brisket has a tendency to dry out so adding it to a tomato sauce is a great use. So we did.
O.M.G. it was amazing!! The pictures do not do this dish justice. Trust me on this.
The sauce is simple. And that’s perfect because the brisket offers subtle, smokey, chili flavors which complements the mild tomato and vegetable sauce. A simple recipe that makes me smile all over. If you don’t want to add the carrots, celery or mushrooms. You don’t have to. I just had some on hand and figure it’s a great way to use them.
- 4 strips of bacon, chopped
- 1 cup onion, diced
- 1 small red bell pepper, diced
- ½ cup fresh mushrooms, diced
- 1 celery stalk, finely diced
- 1 carrot, finely diced
- 2 tsps. (4 cloves) garlic, minced
- 2 (28 oz.) cans whole peeled tomatoes or already crushed tomatoes
- 1 Tbsp. sugar
- ½ tsp. salt
- ¼ tsp. black pepper
- 1 (16 oz.) package linguine or pasta of choice
- 1½ - 2 cups shredded brisket, chopped (I used 2 cups)
- Place chopped bacon in a large saute pan on medium heat and cook bacon until almost crispy, about 10 minutes.
- Add onions, bell pepper, mushrooms, celery, carrots, and garlic and saute 20 minutes.
- Meanwhile, place whole tomatoes in a blender or food processor and blend smooth.
- After the veggies have sauteed 20 minutes, pour the blended tomatoes into the pan and season with sugar, salt and pepper.
- Bring to a boil. Cover and reduce heat to low and cook 20 minutes.
- Begin boiling the water for the pasta in a large pot and cook according to package instructions.
- Add brisket and cook uncovered 10 minutes.
- Serve ragu sauce over linguine or simply add the linguine to the sauce and toss together.