1. Food
You can opt-out at any time. Please refer to our privacy policy for contact information.

Beef Brisket Meat Sauce Recipe (Pasta Sauce)


Beef Brisket Meat Sauce Recipe (Pasta Sauce)

Beef Brisket Meat Sauce Recipe (Pasta Sauce)

Photo (c) John Mitzewich
Beef brisket is a braising favorite, but rarely seen used in tomato pasta sauces. It makes a deeply flavored sauce, heavy with that special beefiness that only a brisket can bring.

Makes 6 Servings of Beef Brisket Meat Sauce

Prep Time: 30 minutes

Cook Time: 4 hours

Total Time: 4 hours, 30 minutes


  • 1 pint small, sweet cherry tomatoes, stemmed and rinsed
  • 2 shallots, chopped
  • 4-6 cloves garlic
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon olive oil
  • 2 1/2 pounds beef brisket, cut in 1/2-inch cubes
  • 1 qt chicken broth
  • 1 teaspoon salt
  • 1 bay leaf
  • 1/4 teaspoon dried rosemary
  • 1 jar (28-oz) prepared tomato sauce
  • 2 tablespoons tomato paste
  • 1/4 cup cream
  • salt and fresh ground black pepper to taste
  • hot red pepper flakes and/or cayenne to taste
  • 1 pound penne pasta, cooked according to directions


Add the cherry tomatoes, shallots, garlic, and extra-virgin olive oil to a blender and puree until very smooth. Reserve.

Brown the beef brisket in olive oil, in a heavy Dutch oven or pot, over high heat. Add the chicken broth, salt, bay leaf, rosemary, tomato sauce, tomato paste, cream, and the cherry tomato mixture in the blender. Bring to a simmer, turn heat to very low, cover and cook for 2 hours, stirring occasionally. Uncover and continue to cook, stirring occasionally, for another 1 1/2 hours, or until the meat is soft and tender.

Season with salt and freshly ground black pepper to taste. Spice with pepper flakes if desired. Toss the sauce with the drained pasta, and serve with Parmesan cheese.
  1. About.com
  2. Food
  3. American Food
  4. Recipe Index
  5. Meat Recipes
  6. Beef and Veal Recipes
  7. Beef Brisket Meat Sauce Recipe - Beef Brisket Pasta Sauce - Meat Sauce Recipe

©2014 About.com. All rights reserved.