Bring a large pot of lightly salted water to a boil.
Meanwhile, heat oil in a large nonstick skillet over medium heat; add pancetta, mushrooms, onion, and garlic. Cook, stirring frequently, about 10 minutes, or until vegetables are lightly golden and tender. Stir in marinara sauce, brisket, rosemary, salt, and red pepper flakes. Cover skillet and simmer on low 12 minutes, stirring once or twice.
While sauce simmers, add pasta to boiling water and cook according to package directions until al dente. Drain; transfer pasta to a large bowl. Add ragú sauce and toss. Top with Parmesan shavings.
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|Serving Size: 1 Serving (314g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 73 (61%)|
|Amt Per Serving||% DV|
|Total Fat 8.1g||11 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 1g|
|Cholesterol 11mg||3 %|
|Sodium 150.3mg||5 %|
|Potassium 377.6mg||10 %|
|Total Carbohydrate 8.1g||2 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 6.3g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 120
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