Rigatoni With Brisket And Porcini Ragù

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Fine Cooking
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

2 cups dry red wine; more as needed

Freshly ground black pepper

1 large carrot, chopped

1 large yellow onion, chopped

1 lb. dried rigatoni

2 tsp. chopped fresh thyme

1 large celery stalk, chopped

1 oz. dried porcini mushrooms (1 cup)

3 large cloves garlic, minced

Freshly grated Parmigiano-Reggiano, for serving

4 cups coarsely chopped leftover braised brisket  (about 1 lb.), plus 2 cups leftover brisket juices

3 Tbs. extra-virgin olive oil

Kosher salt

4 oz. pancetta, chopped (1 cup)

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