Monday’s Leftovers: Barbeque Ragu


Like BBQ, a big bowl of pasta is about as comforting as it comes. Barbeque Ragu combines both comfort foods into one delicious entree. Adding smoked meats to dishes adds another flavor dimension. This one won’t disappoint.

Ragu

  • 1 can crushed tomatoes
  • 1 lb brisket, cubed
  • 1 C sliced mushrooms, fresh
  • 1 can tomato paste
  • 1 bay leaf (remove before serving)
  • 2 T extra virgin olive oil
  • 3 cloves garlic
  • 1 T oregano, dried
  • 1 T basil, dried
  • Salt & pepper to taste

For the pasta a rigatoni, ziti, or masticolli works much better than a spaghetti. Black and green olives are an optional addition. If you like it hot like me, add 1-2 T of red pepper flake.



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February 26th, 2007
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Well Fed Network - » BBQ is More than Just the Grill
Posted on:
March 1, 2007 at 12:51 pm

[…] Todd’s recent post reminded me of a BBQ Spaghetti recipe that we like. A tried-and-true recipe for us, I gotta tell you, the BBQ sauce that you make for it is definitely the best I’ve had. The recipe comes from The River Run Cookbook. My sister picked it up for me on a trip to Vermont nearly two years ago, knowing how much I love local, off-the-beaten-path cookbooks. It has great recipes in it that are simple, flavorful and quick to table. Better yet, more often than not, you can pull the ingredients from your pantry, as opposed to running off to the grocery store. Amazon has some used versions of this cookbook for under $3, in case you get tempted. […]