Quick Beef Ragù
by Sara Foster, Foster’s Market, Durham, N.C.
This is a great recipe for leftover brisket. Make this quick ragù and serve over your favorite pasta.
- 2 tablespoons olive oil
- 1 onion, diced
- 1 carrot, diced
- 2 garlic cloves, minced
- 1 cup dry red wine
- 1 28-ounce can chopped tomatoes or your favorite tomato sauce
- 2 cups cooked, chopped Certified Piedmontese® Brisket Flat
- 1 teaspoon dried basil
- 1 tablespoon chopped fresh rosemary
Heat the olive oil in a saucepan over medium-high heat. Add the onion and carrot, reduce the heat to medium, and cook and stir about 10 minutes. Add the garlic, and cook and stir 1 minute more.
Add the wine and cook about 3 minutes, scraping up the brown bits from the bottom of the pan. Add the tomatoes, beef, and basil and reduce the heat to low. Cook, stirring occasionally until the flavors have developed, 30 to 40 minutes. Stir in the fresh rosemary and remove from the heat. Serve warm over your favorite pasta, topped with freshly grated Parmesan cheese.