Comforting Brisket Pasta Recipe – Tender Beef with Rich Tomato Sauce

If you love cozy, slow-simmered comfort food and a hearty bowl of pasta, this brisket pasta is going to feel like a warm hug in a bowl. Tender shreds of beef brisket melt into a rich tomato and red wine sauce, then get tossed with perfectly cooked pasta, Parmesan, and a sprinkle of fresh parsley. The result is a dish that tastes like it took all day, but is simple enough for any home cook to tackle.

In this recipe, you will slowly cook beef brisket until it is fall-apart tender, then shred it and fold it back into a flavorful sauce made from crushed tomatoes, beef broth, aromatic onion and garlic, and a handful of well-chosen dried herbs. Finally, everything is wrapped around short pasta so each bite carries a little bit of brisket, sauce, and cheese. It is the kind of dish that feels special enough for company, yet comforting enough for a quiet night in.

What Makes This Brisket Pasta So Irresistible

This brisket pasta stands out because it layers flavor at every step. You start by searing beef brisket in olive oil until it is beautifully browned, which builds a deep, savory base. Then you slowly simmer it in a sauce of crushed tomatoes, beef broth, dry red wine, onion, garlic, and gentle spices like dried Italian seasoning, dried oregano, and smoked paprika. A touch of granulated sugar rounds out the acidity, and the long, slow cooking turns the brisket into tender shreds that practically melt into the sauce.

Short pasta, such as rigatoni or penne, catches all of those meaty bits and sauce in its ridges and tubes. Finely grated Parmesan cheese melts right into the pot, turning the sauce silky and glossy, while chopped fresh parsley brightens the whole dish at the very end. The combination is rich but balanced, comforting but not heavy, and incredibly satisfying.

Gathering Your Brisket Pasta Ingredients

Here is a closer look at each ingredient you will use, along with how it supports the final dish. Keeping these roles in mind will help you understand why the flavors come together so well.

• Beef brisket, trimmed (2 lb) – The star of the recipe. This cut becomes incredibly tender when cooked low and slow, and its rich flavor infuses the entire sauce once shredded.
• Olive oil (2 tbsp) – Used to sear the brisket and soften the onion. It helps create a flavorful base and adds a gentle richness to the sauce.
• Kosher salt (1 tsp) – Seasons the brisket and the sauce, bringing out the natural flavors of the beef and tomatoes.
• Freshly ground black pepper (0.5 tsp) – Adds a subtle warmth and depth that complements the richness of the meat and the acidity of the tomatoes.
• Yellow onion, finely chopped (1 medium) – Provides sweetness and body to the sauce as it softens and cooks down with the brisket.
• Garlic, minced (3 cloves) – Adds aromatic depth and that classic savory note that makes the sauce smell and taste so inviting.
• Dry red wine (0.5 cup) – Deglazes the pot after searing and reduces into the sauce, adding complexity and a gentle acidity that balances the richness of the beef.
• Crushed tomatoes (1 can, 28 oz) – Form the backbone of the sauce, giving it body, color, and a full tomato flavor that clings to the pasta.
• Beef broth (1 cup) – Deepens the savory flavor and provides enough liquid for the brisket to simmer slowly until it is tender.
• Dried Italian seasoning (1 tsp) – A blend of herbs that gives the sauce a familiar, comforting Italian-style character.
• Dried oregano (0.5 tsp) – Adds an extra herbal note that pairs beautifully with tomato-based sauces.
• Smoked paprika (0.5 tsp) – Brings a gentle smokiness that echoes the hearty flavor of the brisket and adds subtle depth.
• Granulated sugar (0.5 tsp) – Softens the acidity of the tomatoes and wine, rounding out the sauce without making it sweet.
• Short pasta (12 oz) – Rigatoni, penne, or similar shapes work well. Their nooks and ridges catch the shredded brisket and sauce in every bite.
• Finely grated Parmesan cheese (0.5 cup, plus extra) – Melts into the sauce at the end, adding saltiness, umami, and a creamy texture that ties everything together.
• Chopped fresh parsley (0.25 cup) – Sprinkled in at the end, it brings freshness and color that lightens the rich sauce.

How to Make Brisket Pasta, Step by Step

Take your time with each stage, and you will be rewarded with a pot of brisket pasta that tastes like it came from a cozy trattoria.

1. Season the brisket. Pat the beef brisket dry with paper towels and trim away any large, hard pieces of fat. Sprinkle the brisket all over with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the surface so it adheres.
2. Sear the meat. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, carefully place the seasoned brisket in the pot. Sear for about 4–5 minutes per side, until a deep brown crust develops. This browning is where much of the flavor begins, so do not rush it. Once browned, transfer the brisket to a plate and set it aside.
3. Soften the onion. Reduce the heat to medium. In the same pot, add the finely chopped yellow onion. Cook, stirring often, for 5–7 minutes, until the onion is soft and lightly golden. As it cooks, scrape up any browned bits left from the brisket; these will dissolve into the onion and begin to form the base of your sauce.
4. Add the garlic. Stir in the minced garlic and cook for 30–60 seconds, just until it becomes fragrant. Keep the heat moderate so the garlic does not burn, as burned garlic can make the sauce taste bitter.
5. Deglaze with red wine. Pour the dry red wine into the pot and stir well, scraping the bottom with a wooden spoon to release any remaining browned bits. Let the wine simmer for 2–3 minutes so it reduces slightly and its flavor concentrates.
6. Build the tomato sauce. Add the crushed tomatoes, beef broth, dried Italian seasoning, dried oregano, smoked paprika, and granulated sugar. Stir until everything is well combined, forming a smooth, aromatic tomato mixture.
7. Return the brisket to the pot. Carefully place the seared brisket, along with any juices that collected on the plate, back into the pot. Nestle the brisket down into the sauce so it is mostly submerged, spooning some of the tomato mixture over the top if needed.
8. Simmer low and slow. Bring the pot just to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and let the brisket cook slowly for about 2.5 to 3 hours. Turn the brisket once or twice during this time so it cooks evenly and stays moist.
9. Check for tenderness. After about 2.5 hours, test the brisket by inserting a fork and pulling gently. The meat should be very tender and pull apart easily. If it still feels firm or resists shredding, continue to simmer, checking every 20–30 minutes until it reaches that fall-apart stage.
10. Shred the brisket. Once the brisket is tender, carefully transfer it to a cutting board. Use two forks to shred it into bite-sized pieces, discarding any large, fatty bits that did not break down. You want shreds that will mix easily with the pasta and sauce.
11. Return the meat to the sauce. Place the shredded brisket back into the pot of tomato sauce and stir well so every strand is coated. Taste the sauce and adjust the seasoning with a bit more kosher salt or freshly ground black pepper if you feel it is needed. Keep the sauce warm over low heat while you prepare the pasta.
12. Cook the pasta. Bring a large pot of salted water to a rolling boil. Add the short pasta and cook according to the package directions until just al dente, usually 9–11 minutes. Stir occasionally to prevent sticking.
13. Reserve pasta water and drain. Before draining, scoop out about 1 cup of the starchy pasta cooking water and set it aside. Drain the pasta well.
14. Combine pasta and brisket sauce. Add the drained pasta directly into the pot with the brisket sauce. Toss gently but thoroughly so the pasta is fully coated with the rich mixture. If the sauce seems too thick or heavy, add a small splash of the reserved pasta water at a time, tossing between additions, until you reach a silky, saucy consistency.
15. Add Parmesan. Sprinkle the finely grated Parmesan cheese over the pasta and sauce. Toss again until the cheese melts into the sauce and the pasta looks glossy and well coated.
16. Finish with parsley. Stir in most of the chopped fresh parsley, reserving a small handful for garnish. Give everything one last gentle toss so the parsley is evenly distributed.
17. Serve. Spoon the brisket pasta into warm bowls. Top each portion with a little of the reserved chopped fresh parsley and, if you like, a light extra shower of grated Parmesan cheese. Serve immediately while hot and comforting.

Cooking Time, Prep Work, and When It Is Ready

This brisket pasta does require some patience, but most of the time is hands-off simmering while the brisket becomes tender.

• Prep time: About 25 minutes to trim and season the brisket, chop the onion, mince the garlic, and measure the remaining ingredients.
• Cook time: Around 3 hours total. This includes searing the brisket, softening the onion and garlic, simmering the brisket in the tomato and wine sauce for 2.5 to 3 hours, and cooking the pasta.
• Total time: Approximately 3 hours and 25 minutes from start to finish.

You will know the dish is ready when the brisket shreds easily with two forks and blends seamlessly into the sauce, and the pasta is just al dente and well coated with the brisket mixture. At that point, with Parmesan melted in and parsley stirred through, it is ready to be enjoyed right away.

A Quick Nutritional Overview

The following is an approximate nutritional snapshot per serving, assuming the recipe is divided into six portions. Exact values can vary based on the specific brands and cuts you use, but this gives you a general idea of what is in each comforting bowl.

• Calories: about 610 kcal
• Protein: around 39 g
• Carbohydrates: roughly 49 g
• Fat: about 25 g
• Saturated fat: approximately 8 g
• Sodium: around 860 mg
• Fiber: about 4 g
• Sugars: roughly 8 g (naturally occurring from tomatoes and a small amount from the granulated sugar)

It is a hearty, filling meal on its own, with a good balance of protein from the beef brisket, carbohydrates from the short pasta, and some healthy fats from the olive oil and Parmesan cheese.

Common Questions About Brisket Pasta

Can I make this brisket pasta ahead of time?

Yes. The brisket sauce actually improves as it sits, because the flavors continue to meld. You can cook the brisket in the tomato, wine, and beef broth mixture, shred it, and store the sauce in the refrigerator for up to 3 days. When you are ready to serve, reheat the sauce gently on the stove, cook fresh short pasta, and then combine the hot pasta with the warmed brisket sauce, Parmesan, and parsley as directed.

What type of pasta works best for this recipe?

Short shapes such as rigatoni, penne, or similar pasta work particularly well because their ridges and hollow centers hold the shredded brisket and sauce. However, you can use any short pasta you enjoy, as long as you cook it just to al dente so it keeps a pleasant bite when tossed with the rich sauce.

How can I store and reheat leftovers?

Leftover brisket pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pasta in a saucepan with a splash of water or beef broth, then warm gently over low to medium heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, adding a small spoonful of water to keep the pasta from drying out. Finish with a sprinkle of fresh parsley or a little extra Parmesan if you like.

Closing Thoughts on This Comforting Dish

There is something very satisfying about taking a simple piece of beef brisket and, with time and care, turning it into a deeply flavored sauce that clings to every piece of pasta. This brisket pasta brings together the best parts of slow cooking and hearty Italian-style comfort food in one generous pot.

Whether you are cooking for family, inviting a few friends over, or simply treating yourself to a cozy evening, this dish has a way of making the table feel welcoming. From the first sizzle of brisket in olive oil to the final sprinkle of chopped fresh parsley and Parmesan, you are building a meal that invites people to sit down, relax, and enjoy each bite.

If you are new to cooking brisket, let this recipe be a gentle introduction: follow the steps, give the meat time to become tender, and trust that the flavors will reward your patience. With every bowl of brisket pasta you serve, you are not just sharing food, but also the warmth and comfort that come from a lovingly prepared meal.

Brisket Pasta

A cozy, slow-simmered brisket pasta with tender shredded beef, a rich tomato-wine sauce, and perfectly coated al dente pasta.

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Prep Time 25 minutes mins

Cook Time 3 hours hrs

Servings 6

Calories 610 kcal

Ingredients

  

• 2 lb beef brisket, trimmed
• 2 tbsp olive oil
• 1 tsp kosher salt
• 0.5 tsp freshly ground black pepper
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 0.5 cup dry red wine
• 1 can (28 oz) crushed tomatoes
• 1 cup beef broth
• 1 tsp dried Italian seasoning
• 0.5 tsp dried oregano
• 0.5 tsp smoked paprika
• 0.5 tsp granulated sugar
• 12 oz short pasta (rigatoni, penne, or similar)
• 0.5 cup finely grated Parmesan cheese, plus extra for serving
• 0.25 cup chopped fresh parsley

Instructions

 

• Pat the beef brisket dry with paper towels and trim any large, hard pieces of fat. Season the brisket all over with the kosher salt and freshly ground black pepper, pressing the seasoning gently into the meat.
• Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. When the oil is hot and shimmering, add the seasoned brisket.
• Sear the brisket for about 4–5 minutes per side, until a deep brown crust forms on both sides. This browning builds flavor for the sauce. Transfer the seared brisket to a plate and set aside.
• Reduce the heat to medium. In the same pot, add the finely chopped yellow onion. Cook, stirring often, for 5–7 minutes, until the onion is soft and lightly golden, scraping up any browned bits from the bottom of the pot.
• Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it burn.
• Pour the dry red wine into the pot and stir well, scraping the bottom to deglaze. Let the wine simmer for 2–3 minutes to reduce slightly.
• Add the crushed tomatoes, beef broth, dried Italian seasoning, dried oregano, smoked paprika, and granulated sugar. Stir to combine everything into a smooth sauce.
• Return the seared brisket and any accumulated juices to the pot, nestling the meat down into the tomato mixture so it is mostly submerged.
• Bring the mixture just to a gentle simmer over medium heat, then reduce the heat to low. Cover the pot with a lid, leaving it slightly ajar, and let the brisket cook slowly for about 2.5 to 3 hours, turning the brisket once or twice during cooking.
• Check the brisket after about 2.5 hours. It is done when it is very tender and can be easily pulled apart with two forks. If it still feels firm, continue to simmer, checking every 20–30 minutes.
• Once the brisket is tender, carefully transfer it to a cutting board. Use two forks to shred the brisket into bite-sized pieces, discarding any large pieces of fat. Return the shredded brisket to the pot of sauce and stir to coat.
• Taste the sauce and adjust the seasoning if needed, adding a little more kosher salt or freshly ground black pepper to taste. Keep the sauce warm over low heat while you cook the pasta.
• Bring a large pot of salted water to a boil. Add the short pasta and cook according to package directions until just al dente, usually 9–11 minutes.
• Reserve about 1 cup of the starchy pasta cooking water, then drain the pasta well.
• Add the drained pasta directly into the pot with the brisket sauce. Toss gently but thoroughly so every piece of pasta is coated. If the mixture seems too thick, add a splash of the reserved pasta water to loosen the sauce to your liking.
• Sprinkle in the finely grated Parmesan cheese and toss again until the cheese melts into the sauce and the pasta looks glossy and well coated.
• Stir in most of the chopped fresh parsley, reserving a small handful for garnish. Give the pasta a final gentle toss.
• Serve the brisket pasta hot, topped with the remaining chopped fresh parsley and a little extra grated Parmesan cheese if desired.