Ingredients Jump to Instructions ↓

  1. 1 oz. dried porcini mushrooms (1 cup)

  2. 3 Tbs. extra-virgin olive oil

  3. 4 oz. pancetta, chopped (1 cup)

  4. 1 large celery stalk, chopped

  5. 1 large carrot, chopped

  6. 1 large yellow onion, chopped

  7. Kosher salt

  8. 3 large cloves garlic, minced

  9. 4 cups coarsely chopped leftover braised brisket (about 1 lb.), plus

  10. 2 cups leftover brisket juices

  11. 2 cups dry red wine; more as needed

  12. 2 tsp. chopped fresh thyme

  13. Freshly ground black pepper

  14. 1 lb. dried rigatoni

  15. Freshly grated Parmigiano-Reggiano, for serving

Instructions Jump to Ingredients ↑

  1. Soak the porcini in 1 cup hot water for 30 minutes. Drain, straining and reserving the soaking liquid. Chop the porcini and set aside.

  2. Heat the oil in an 11- to 12-inch straight-sided sauté pan over medium heat. Add the pancetta, celery, carrot, onion, and 1 tsp. salt; cook, stirring often, until the vegetables are soft and lightly golden, about 15 minutes. Add the garlic and cook, stirring, for 1 minute. Add the brisket and its juices, wine, thyme, and the porcini and their soaking liquid. Bring to a simmer, reduce the heat to low, and cook until the sauce is very thick, about 30 minutes. Season to taste with salt and pepper.

  3. Meanwhile, bring a large pot of well-salted water to a boil. Cook the pasta in the boiling water until al dente. Drain and toss with most of the meat sauce. Top with the remaining sauce and pass the Parmigiano at the table.


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