24/08/2026
Pasta shells with a creamy brisket ragu sauce ❤️
•Brown and drain ground brisket- it has enough fat that you likely won’t need oil! You can use another cut of meat but I really loved the richness of brisket in this recipe.
•Add onion, shallots & garlic, sauté until translucent - adding extra virgin olive oil as needed
•Add tomato paste & cook until color darkens to a deep red, caramelizing it & making it sweet
•Deglaze pan with red w**e, mixing well, allow w**e to reduce
•Add crushed tomatoes, salt, pepper & a Parmesan rind
•Cover & simmer on low for as long as you wish (at least 30 minutes)
•Remove rind & add fresh basil, heavy cream, butter, freshly cracked black pepper and grated parmesan
•Toss with cooked pasta and some pasta water, adjust to taste and garnish bowls with more fresh basil, parmesan & black pepper! Enjoy!❤️
