Minutes Prep time: 30
Minutes Total time: 60
Servings: 6
Difficulty: Intermediate
2 tablespoons extra virgin olive oil
1 small onion, chopped (about 1 cup)
1 medium carrot, chopped (about 1/2 cup)
1 medium rib celery, chopped (about 1/2 cup)
3 cloves garlic, chopped
2 tablespoons Hunt's® Tomato Paste
1/2 cup dry red or white wine
2 cups lower sodium beef broth
1 can (14.5 oz each) Hunt's® Diced Tomatoes, undrained
1 sprig fresh thyme
1 bay leaf
Parmesan rind, optional
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup shredded Parmesan cheese
1-1/2 cups leftover shredded cooked brisket or pot roast
hot cooked pasta or polenta, for serving
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 76 mg | 8% |
| Carbohydrate | 7 g | 2% |
| Cholesterol | 42 mg | 14% |
| Total Fat | 9 g | 13% |
| Iron | 2 mg | 9% |
| Calories | 183 kcal | 9% |
| Sodium | 372 mg | 16% |
| Protein | 16 g | 31% |
| Saturated Fat | 2 g | 12% |
| Sugars | 3 g | 0 |
| Vitamin C | 8 mg | 14% |
Heat oil in a large skillet over medium-low heat. Add onion, carrot, and celery to pan and cook until vegetables are very tender, 12 to 15 minutes, stirring occasionally. Stir in garlic and tomato paste and continue cooking until tomato paste starts to brown, about 3 minutes. Pour in wine and bring to a boil. Boil until pan is almost dry, about 3 minutes.
Pour in beef broth, undrained tomatoes, thyme, bay leaf, Parmesan rind, salt, and pepper and cook until vegetables are soft, and most of the liquid has evaporated off to make a thick sauce. Remove and discard thyme sprig, bay leaf, and any remaining Parmesan rind.
Stir in cooked beef and cook until heated through, about 3 minutes. Stir in Parmesan. Add hot cooked pasta to your brisket ragu and toss to coat or spoon over hot Polenta and serve!
Leftover Brisket Ragu
