Spaghetti Recipe

Season and brown brisket

Pat the brisket pieces dry and season with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat until shimmering. In batches (do not crowd), brown the brisket pieces 3–4 minutes per side until a deep brown crust forms. Transfer browned pieces to a plate and set aside.

Sauté aromatics

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pot. Add chopped onion, carrot, and celery and cook 6–8 minutes until softened and lightly caramelized. Add minced garlic and tomato paste and cook 1–2 minutes, stirring constantly, until the tomato paste darkens slightly.

Deglaze and build sauce

Pour in the red wine to deglaze, scraping browned bits from the bottom with a wooden spoon. Bring to a simmer and reduce the wine by about half (3–5 minutes). Add crushed tomatoes, beef stock, bay leaves, thyme sprigs, rosemary, remaining 1 tsp kosher salt, and 1 tsp brown sugar or honey if using. Return the browned brisket pieces and any accumulated juices to the pot so they are submerged in the sauce.

Braise until tender

Bring the mixture to a low simmer, then cover with a lid slightly ajar and either simmer gently on the stovetop over low heat or transfer to a 150°C (300°F) oven. Cook until the brisket is fork-tender, about 3 to 3 1/2 hours. Check every 45 minutes: if the sauce is reducing too quickly, add up to 1/2 cup extra beef stock or water. Remove herb stems and bay leaves after cooking.

Shred and finish the ragu

When brisket is tender, remove meat and shred with two forks into bite-size shreds. Return shredded meat to the pot and simmer uncovered over low heat 10–15 minutes to thicken the sauce and concentrate flavors. Taste and adjust seasoning with salt, pepper, or a splash more vinegar or sugar to balance acidity.

Char shallots

Heat a large skillet or cast-iron pan over medium-high heat until very hot. Brush the cut sides of shallot halves with a little olive oil. Place them cut-side down in the dry hot pan and press gently. Cook without moving for 3–5 minutes until deeply charred and softened. Turn and cook the rounded side 1–2 minutes until warmed through. Remove and set aside.

Sear maitake mushrooms

In the same skillet, reduce heat to medium and add 2 tablespoons butter and 1 tablespoon olive oil. When butter foams, add the maitake clusters in a single layer (work in batches if needed). Let them sear undisturbed 3–4 minutes until deeply browned on one side, then flip and cook another 2–3 minutes until evenly golden and edges crisp. Season with 1/2 tsp salt, 1/4 tsp pepper, and drizzle with 1 tsp lemon juice. Remove from heat and keep warm.

Cook spaghetti

Bring a large pot of water to a rolling boil and add 1 tablespoon salt. Cook 400 g dried spaghetti according to package directions until just shy of al dente (about 9–10 minutes depending on pasta). Before draining, reserve 1 cup of the starchy pasta water, then drain the spaghetti.

Combine pasta with ragu

Return the drained pasta to the pot off the heat. Add 2–3 generous ladles of brisket ragu and 1/2 cup reserved pasta water. Toss vigorously with tongs or two forks to coat; cook over low heat for 1–2 minutes so the sauce clings to the pasta. Add more reserved pasta water as needed to achieve a silky, saucy consistency.

Plate and finish

Divide sauced spaghetti among 4 warm plates. Top each portion with generous spoonfuls of shredded brisket ragu. Scatter seared maitake mushrooms and charred shallot halves over each plate. Sprinkle about 1/4 cup finely grated manchego cheese over each serving (total 1 cup across all servings). Finish with chopped parsley and a light drizzle of extra-virgin olive oil.

Serve

Serve immediately while hot. Provide extra manchego at the table if desired.