Slow cooked Bolognese sauce made with leftover smoked brisket and served with Pappardelle pasta and freshly grated Parmesan cheese.
Course Main Course
Cuisine American, Italian
Prep Time 15minutes
Cook Time 4hours
Total Time 4hours15minutes
Author Dean "Schuey" Schumann
2.2lbs smoked brisket
2medium brown onions, peeled and diced
4carrots, peeled and diced
4celery stalks, diced
1 ½cupsdry red wine
3cupstomato puree (passata)
salt and pepper to taste
⅓cuproom temperature milk (this is per 4 servings, adjust as necessary if not freezing any portions)
water if need (⅓ of a cup at a time)
17ozpasta (Pappardelle is what I used)
shaved Parmesan cheese for serving
Dice up the smoked brisket into ½ inch pieces.
In a dry pan, fry the brisket in batches for a few minutes, allowing the fat to render out. Using a slotted spoon remove the meat to the slow cooker leaving the brisket fat in the pan.
Add the diced onions, carrots and celery to the same pan with the brisket fat and cook until the onion is soft and translucent, 10 to 15 minutes.
Add the red wine and cook for a few minutes. Then add the vegetables to the slow cooker with the brisket.
Add the tomato puree (passata), tomato paste and bay leaves to the slow cooker and season.
Stir and check the seasoning.
Put the lid on the slow cooker, turn to low and leave for at least four hours.
After four hours, remove the bay leaves. **
Add ⅓ cup of room temperature milk to the Bolognese and stir thoroughly.
Cook your pasta as per instructions on the packet. Drain.
Plate up the pasta in individual serving bowls and top with Bolognese sauce and some freshly grated Parmesan cheese.
** If you want to freeze some of the Bolognese, now is the time to remove it from the slow cooker. Let it cool down completely and portion as required e.g. 4oz serve per person. Pack into zip lock bags and lie flat in freezer for easier defrosting