Pappardelle With Mushroom-Beef Ragu

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1 tablespoon(s) extra-virgin olive oil

2 ounce(s) diced pancetta

12 ounce(s) cremini mushrooms, cleaned and sliced

1 large onion, coarsely chopped

3 clove(s) garlic, chopped

1 jar(s) (16-ounce) marinara sauce

2 cup(s) (about 10 ounces) coarsely chopped leftover cooked brisket

2 teaspoon(s) chopped fresh rosemary

1/4 teaspoon(s) Kosher salt

1/4 teaspoon(s) crushed red pepper flakes

8 ounce(s) dried pappardelle, fettuccine, or linguine pasta

Fresh Parmesan cheese, shaved

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