Pasta with Brisket Ragu

Braised Brisket of Beef, shredded and reheated
Freshly ground black pepper
Parmigiano-reggiano
Optional additions: blanched spinach or chard, fresh herbs, chopped ripe tomatoes, caramelized onions, sauteed mushrooms...)

Toss with and short tubular or squiggly-shaped (ziti, penne, cavatappi, fusilli) pasta al dente. Note: The amount of meat you add depends on how much you have leftover and how "meaty" you're feeling.