BBQ-Heroes

Smoked Pulled Beef Pasta Sauce

This pulled beef pasta sauce puts a smoky spin on the classic Ragù alla Bolognese. The smoked beef adds a deep, rich flavour, making this sauce stand out. It’s perfect for pasta dishes or a hearty lasagna.

For this recipe, we used a brisket point, the fatty part of a whole brisket. The marbling, or intramuscular fat, ensures tender and juicy meat as it cooks. The harder fat on the outside is trimmed off to prevent the sauce from becoming overly greasy.

To give the sauce a proper barbecue flavour, we smoked the brisket for two hours with a dry rub that enhances the smoky aroma and forms a flavourful crust. You can use any variety of smokewood, but we opted for oak and cherry for a balanced smoky flavour and a deep red colour. Presentation matters.

After two hours, the brisket develops a nice smoke ring and colour. This brisket point weighed over two kilos (4.4 lbs). We cut it in half and saved the rest for another recipe.

The sauce base is prepared in a Dutch oven with onion, garlic, white wine, and tomatoes. The smoked meat is simmered in this flavorful mixture for several hours until tender. Be sure to check the sauce every hour, adding water if it starts to dry out.

After 2 to 3 hours, the meat will pull apart effortlessly with a fork. If the sauce is too thin, let it simmer uncovered to thicken. For the ultimate dish, serve the sauce with fresh tagliatelle.

This is our smoked pulled beef pasta sauce. In the comments below, let us know if you try this recipe. You can also snap a photo and share it on social media. Tag @bbqhelden so we can see your creation.

Ingredients

  • 700 gr (1.5 lbs) brisket point

Dry rub

  • 1 tbsp smoked paprika
  • 2 tsp sea salt
  • 2 tsp black pepper
  • 1 tsp chili flakes
  • 1 tsp granulated garlic
  • 1 tsp oregano
  • 1 tsp thyme

For the sauce

  • 10 gr (0.35 oz) butter
  • 50 gr (1.75 oz) bacon
  • 1 large white onion
  • 2 cloves garlic
  • 70 gr (2.5 oz) tomato paste
  • 150 ml dry white wine
  • 500 ml beef broth
  • 500 gr (1.1 lbs) peeled tomatoes
  • 20 gr (0.7 oz) celery leaves
  • 1 tbsp dried oregano
  • 2 tsp sugar

Instructions

  1. Trim the outer fat and silverskin from the brisket. Mix all dry rub ingredients and evenly coat the meat.
  2. Smoke the brisket for 2 hours at an indirect temperature of around 150°C (300°F).
  3. Remove the meat from the smoker and let it rest while you prepare the Dutch oven.
  4. Dice the onion, garlic, celery leaves, and bacon.
  5. Melt the butter in the Dutch oven and fry the bacon until browned. Add the onion and sauté until soft.
  6. Stir in the garlic and tomato paste, cooking for a few minutes.
  7. Add the rest of the sauce ingredients along with the brisket. Cover and simmer for 2 to 3 hours, occasionally checking for enough liquid. Add water if needed.
  8. When the meat is tender, shred it with a fork and mix it into the sauce. If the sauce needs to thicken, let it simmer with the pan uncovered.
  9. Serve with fresh tagliatelle and enjoy.

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