New This Month

Linguine with Beef and Onions


Use up leftover beef brisket in this tasty pasta ragu.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004


  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 carrot, halved lengthwise and sliced 1/4 inch thick
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 8 ounces leftover Beef Brisket, cut into bite-size pieces
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • 8 ounces linguine
  • 1/3 cup grated Parmesan cheese, plus more for topping (optional)


  1. In a large skillet, heat oil over medium-low. Add onion, carrot, and garlic; season with salt and pepper. Cook, stirring often, until onion and carrot are tender, about 10 minutes.

  2. Add beef, stirring to combine. Add broth, and simmer until meat is almost falling apart and liquid is reduced by half, about 10 minutes.

  3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente according to package directions. Drain; transfer to a large bowl. Add sauce and Parmesan, and toss well. Divide among serving bowls; top with more cheese, if desired.

Cook's Notes

You can make the sauce ahead of time and keep it covered in the refrigerator. Gently reheat the sauce on the stove while the pasta is cooking.

Reviews Add a comment

  • JanieRanger
    2 AUG, 2009
    This is delicious. I would make a brisket. just for this recipe. Might try beef broth instead of chicken broth the next time.
  • Letahoney
    25 JAN, 2009
    This was wonderful so easy and so good. Even got my friends picky kid who will only eat hot wings to eat it and she loved it
  • celticnot
    4 JAN, 2009
    This was just okay. Likely won't make it again.
  • celticnot
    4 JAN, 2009
    This was just okay. Likely won't make it again.
  • grannycooks
    26 DEC, 2008
    This sounds like a good quick and easy dinner. I made a pork loin roast for Christmas and think it would lend itself well to this dish and would probably add some mushrooms also.