Three Cheese Brisket Ragu Baked Pasta

• Meat

  • 1 lb Brisket

• Produce

  • 3 Bay leaves
  • 4 Garlic cloves
  • 2 White onions, small

• Canned Goods

  • 3 cups Beef stock
  • 1 tbsp Tomato paste

• Condiments

  • 1 can Tomato sauce

• Pasta & Grains

  • 4 cups Pasta, cooked

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 4 slices Mozzarella cheese
  • 1/2 cup Parmesan cheese
  • 4 slices Provolone cheese

• Beer, Wine & Liquor

  • 1/2 cup Red wine

Found on littlekitchenbigworld.com

Description

Ingredients

• 1 tbsp olive oil
• 1 lb of brisket
• 2 small white onions
• 4 garlic cloves, chopped
• ½ cup red wine
• 1 can (400ml) tomato sauce
• 1 tbsp tomato paste
• 3 cups of beef stock
• 3 bay leaves
• salt and pepper to taste
• 4 cups cooked pasta
• 4 slices mozzarella cheese
• 4 slices provolone cheese
• ½ cup shredded parmesan cheese

Directions

• Preheat the oven to 350F
• In a dutch oven, heat to medium high heat and heat the oil. Brown the brisket, approx 2 mins on each side and place on a plate. Add the onions and garlic to the dutch oven and cook until browned. Add the red wine to de-glaze the pot then add the tomato sauce, paste and stock. Return the beef to the pot and cover with lid. Place the dutch oven in the oven and cook 2.5-3 hours until beef is tender. Remove the beef from the pot and shred it, then return the shredded beef to the sauce. Keep warm until ready to serve.
• Turn the oven to broil. Toss the brisket ragu and cooked pasta together. Pour into an oven-safe dish and top with cheeses. Broil until the cheese bubbles and slightly browns. Sprinkle chili flakes over top and serve!