Italian Brisket Ragu | Schnucks
Italian Brisket Ragu Italian Brisket Ragu

A true cozy fall recipe to satisfy your need for comfort food. Don’t be shy with the Parmesan!

2H 8
Nutrition facts: 430 10G 53MG 300MG 53G 3.5G 28G
Ingredients: 1 tbsp. Schnucks olive oil 1 large onion, chopped 2 celery stalks, finely chopped (about 1 cup) 2 carrots, peeled and finely chopped (about 3/4 cup) 1/2 cup dry red wine 3 cups low-sodium beef stock, divided 3 tbsp. Schnucks tomato paste 2 cups shredded cooked brisket 1 cup Schnucks milk 1 lb. cooked pasta of choice Schnucks shredded or grated Parmesan cheese Instructions: Heat oil in a large pot over medium-high heat. Add onions, celery and carrots and sauté until softened, 8-10 minutes. Add wine; bring to a boil and cook 1 minute, stirring often and scraping up browned bits. Whisk in 2 1/2 cups stock and tomato paste. Add chopped brisket, reduce heat to low and simmer, stirring occasionally, about 1 hour. Stir in milk. Cover (with lid slightly ajar) and continue to simmer, stirring occasionally, about 30 minutes. If necessary, thin mixture by adding more stock 1/4 cup at a time. Season with salt and pepper, if desired. Serve sauce over pasta and top with Parmesan cheese.

Italian Brisket Ragu

Beef, Pasta & Pizza, Stovetop

A true cozy fall recipe to satisfy your need for comfort food. Don’t be shy with the Parmesan!

2H

8

A true cozy fall recipe to satisfy your need for comfort food. Don’t be shy with the Parmesan!

ra•gu (noun): Italian pasta sauce made with meat, red wine, tomato paste and vegetables.

Ingredients

  • 1 tbsp. Schnucks olive oil
  • 1 large onion, chopped
  • 2 celery stalks, finely chopped (about 1 cup)
  • 2 carrots, peeled and finely chopped (about 3/4 cup)
  • 1/2 cup dry red wine
  • 3 cups low-sodium beef stock, divided
  • 3 tbsp. Schnucks tomato paste
  • 2 cups shredded cooked brisket
  • 1 cup Schnucks milk
  • 1 lb. cooked pasta of choice
  • Schnucks shredded or grated Parmesan cheese

Instructions

  1. Heat oil in a large pot over medium-high heat. Add onions, celery and carrots and sauté until softened, 8-10 minutes. Add wine; bring to a boil and cook 1 minute, stirring often and scraping up browned bits.
  2. Whisk in 2 1/2 cups stock and tomato paste. Add chopped brisket, reduce heat to low and simmer, stirring occasionally, about 1 hour.
  3. Stir in milk. Cover (with lid slightly ajar) and continue to simmer, stirring occasionally, about 30 minutes. If necessary, thin mixture by adding more stock 1/4 cup at a time. Season with salt and pepper, if desired.
  4. Serve sauce over pasta and top with Parmesan cheese.

Nutrition Facts

430 CALORIES Per Serving

FAT: 10G

SATURATED FAT: 3.5G

CHOLESTEROL: 53MG

SODIUM: 300MG

CARBOHYDRATES: 53G

FIBER: 3.5G

SUGAR: 6G

PROTEIN: 28G

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