Pappardelle with Mushroom-Beef Ragù

This recipe uses the leftovers from the brisket recipe I posted yesterday.  I could not find my pictures of it, but I do know it's tasty.  Great way to use up the leftovers from the brisket :)

Link to original recipe:
http://www.redbookmag.com/food-recipes/recipes/a32061/pappardelle-mushroom-beef-ragu-recipe-rbk0311/

Ingredients:

1 T. extra-virgin olive oil
2 oz. diced pancetta
12 oz. cremini mushrooms
1 large onion
3 garlic cloves
1 jar marinara sauce
2 c. coarsely chopped leftover brisket (see yesterday's post)
2 tsp. chopped fresh rosemary
1/4 tsp. kosher salt
1/4 tsp. crushed red pepper flakes
8 oz. dried pappardelle, fettuccine, or linguine pasta (I recommend pappardelle)
fresh parmesan cheese shavings, to garnish

Instructions:

1. Bring a large pot of water to boil.  Salt the water lightly.  Once the water boils, add the pasta to water and cook according to package directions for 'al dente'.  Drain pasta and transfer to a large bowl.

2. Meanwhile, in a large nonstick skillet over medium heat, heat the olive oil.  Add pancetta, mushrooms, onion, and garlic.  Cook, stirring often, until veggies are lightly golden and tender (around 10 min.)

3. Stir in marinara sauce, along with brisket, rosemary, salt, and red pepper flakes.  Reduce heat to low and cover.  Let simmer for 12 minutes, stirring once or twice.

4. Add sauce to pasta in large bowl and toss to combine.  Garnish with parmesan cheese shavings and enjoy!