| Level: | Easy |
| Total: | 55 min |
| Active: | 45 min |
| Yield: | 4 servings |
Ingredients
- 9 tablespoons olive oil
- 1 medium onion, diced
- 2 stalks celery, sliced
- 12 baby carrots, chopped, or 2 regular carrots, diced
- Salt and fresh ground pepper
- 4 cloves garlic, sliced
- 2 cups chopped cooked brisket (or any other leftover meat)
- 2 cups chopped cooked collard greens
- 1/2 cup chicken broth
- One 15-ounce can crushed tomatoes
- 1/2 teaspoon sugar
- 6 cups cooked pasta, such as rigatoni, ziti or gemelli
- 4 basil leaves, for garnish
- Shaved Parmesan, for garnish
Instructions
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat. Add the onions, celery and carrots and season with salt and pepper. Cook until the vegetables have softened, 5 to 6 minutes. Add the garlic and cook for a minute. Add the brisket, collards, chicken broth, tomatoes and sugar. Simmer, covered, over low heat for 12 minutes. Taste and adjust the seasoning as needed.
- In two batches, heat half (3 tablespoons) of the remaining olive oil in a large skillet over medium-high heat. Add half of the pasta, lower the heat to medium and cook until lightly browned and crispy at the edges, 5 to 6 minutes per batch.
- To serve: Toss together the brisket ragu and the crispy pasta, and divide it between four plates. Garnish each serving with a basil leaf and two pieces of shaved Parmesan.
Reviews
Definitely not going to make this again. I had leftover brisket and thought it sounded good. Flavor was good but the fried pasta was very chewy. Not the best. Maybe with regular pasta I might have enjoyed it.
Love this, so tasty and versatile. I used veggie meatballs since I had no brisket and it tasted great. Cannot wait to have more leftovers so I can make it again!
We happened to have most of the ingredient on hand, except for the cooked collard greens. So we cooked up a bag of that from Trader Joe’s so we could try this and wow, yes, wow. What a great meal. My 9-year-old son, who has never been a big fan of MY cooking is a big fan of Daphne’s. Everything I’ve made from this show has gotten a big round of applause from him. This was no different. Didn’t have time to do the crispy pasta the night I made this so served it without. But we had enough of this dish left over to store in the fridge. So the second time I served this (easy to reheat in microwave), I made the crispy pasta first. An even bigger hit. Anxious to try variations on this with other leftovers I find (chicken instead of beef, etc.).