Brisket Ragu With Crispy Pasta Food

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PAPPARDELLE WITH SLOW-COOKED BRISKET



Pappardelle with Slow-Cooked Brisket image

Pappardelle is a long, flat, ribbon-shaped pasta. It goes well with rich, robust sauces like ragu. Find it dried (or fresh) in supermarkets and delicatessens, or use your choice of pasta.

Provided by Donna Hay

Categories     HarperCollins     Pasta     Beef     Garlic     Red Wine     Tomato     Dinner

Yield 4-6 servings

Number Of Ingredients 5

500g (about 1 pound) pappardelle
1 recipe Slow-Cooked Beef Brisket, heated through
2/3 cup (50g) finely grated pecorino
Cracked black pepper
Baby (micro) parsley, to serve

Steps:

  • Cook the pasta in a large saucepan of salted boiling water for 6-8 minutes or until al dente. Drain well and return to the pan. Add the beef and toss to combine. Divide between serving bowls and top with the pecorino. Sprinkle with pepper and parsley to serve.

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