RV Goddess Chianti Beef

This is not my recipe. It was shared with me by an amazing new friend of mine who happens to be known as The RV Goddess! You can google her and keep up with her travel exploits, her growing family and her excellent cooking projects. This is purely a comfort food and a recipe we love!

Yield: 1 serving
Community Recipe from


  • 1 Lrg. Yellow Onion Minced
  • 4-6 cloves garlic Minced
  • 1 Lrg. Carrot peeled and minced
  • 1 stalks celery minced
  • 1 15 oz can(s) tomato sauce
  • 1 6 oz can(s) tomato paste
  • 1 bottle(s) Chianti
  • 1 tablespoon(s) Rosemary Leaves minced
  • 1 bunch(es) fresh Basil Leaves minced
  • 1 bunch(es) Fresh Flat Leave Parsley minced
  • 1 Bay Leave
  • 1 teaspoon(s) Kosher Salt
  • 1/2 teaspoon(s) Freshly Cracked black Pepper
  • 2 1/2 pound(s) Center Cut Beef Brisket fat trimmed
  • 1 pound(s) Rigatoni, Papperdelle or other Pasta cooked al dente


  1. Optional garnish suggestions:
  2. fresh basil chiffonade and/or freshly grated parmesan cheese
  3. Heat oven to 300°.
  4. Heat a large oven-proof 5 quart Dutch oven (with a tight-fitting lid) over a medium heat on the stove. Coat the bottom with a layer of olive oil. Add the onion and saute until soft, about five minutes and then add the garlic, carrot and celery and saute for another few minutes. Stir in the tomato sauce and tomato paste. Remove from heat, then add the wine, rosemary, basil, parsley, one bay leaf, salt and pepper. Stir well, then place the whole brisket into the pot, pushing it down into the pot until it is well-covered with the sauce. Bake, covered, for four hours at 300°.
  5. Remove the pot from the oven. Carefully remove the brisket to a cutting board and let rest for about thirty minutes. Slice the brisket length-wise into four strips and use two forks to shred the meat. Return the shredded beef back into the sauce and stir well.

  6. Toss with hot pasta and serve. Garnish with fresh basil and/or shredded parmesan cheese.
  7. OPTIONAL DO-AHEAD: After shredding the beef and returning it to the sauce, cover, and refrigerate over-night, or up to two days. Reheat on the stove and serve tossed with hot pasta.
  8. Serves 6 to 8.
May 2012

This recipe is a personal recipe added by meathound and has not been tested or endorsed by MyRecipes.

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