Rating: 2.93 stars
14 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3

Use up leftover beef brisket in this tasty linguine with beef ragu.

Everyday Food, April 2004

Gallery

Recipe Summary test

prep:
10 mins
total:
35 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Advertisement

Reviews (5)

14 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 3
  • 1 star values: 3
Rating: Unrated
08/02/2009
This is delicious. I would make a brisket. just for this recipe. Might try beef broth instead of chicken broth the next time.
Rating: Unrated
01/25/2009
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
Rating: Unrated
01/04/2009
This was just okay. Likely won't make it again.
Advertisement
Rating: Unrated
01/04/2009
This was just okay. Likely won't make it again.
Rating: Unrated
12/26/2008
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.