Leftover beef ragù rigatoni

Leftover beef ragù rigatoni

This ragù is made with leftover roast brisket, making it speedy to put together and meltingly tender.

Leftover beef ragù rigatoni

Start this recipe by making this simple, slow-cooked beef brisket – it’s rich with onion, ale and bay. Portion it out and freeze what you don’t use immediately and you’ll have some great future meals ready at short notice. Use a quarter of it in this flavour-packed ragù, for an easy way to reinvent your leftovers.

  • Serves icon Serves 2
  • Time icon Hands on time 30 minutes

This ragù is made with leftover roast brisket, making it speedy to put together and meltingly tender.

Start this recipe by making this simple, slow-cooked beef brisket – it’s rich with onion, ale and bay. Portion it out and freeze what you don’t use immediately and you’ll have some great future meals ready at short notice. Use a quarter of it in this flavour-packed ragù, for an easy way to reinvent your leftovers.

Nutrition: per serving

Calories
676kcals
Fat
28g (11.2g)
Protein
52g
Carbohydrates
52g (6.2g sugars)
Fibre
5g
Salt
0.4g

Ingredients

  • 400g leftover brisket beef (from this recipe), shredded
  • 400g tinned chopped tomatoes
  • 1 tsp dried oregano
  • 200g rigatoni pasta
  • Basil leaves
  • Parmesan shavings
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Method

  1. Put the leftover shredded beef in a pan with the tinned tomatoes and the dried oregano. Stir, bring to a simmer, then bubble gently for 20 minutes to heat the beef through and thicken the sauce a little.
  2. Serve with the cooked rigatoni pasta, basil leaves and parmesan shavings.

Nutrition

Calories
676kcals
Fat
28g (11.2g)
Protein
52g
Carbohydrates
52g (6.2g sugars)
Fibre
5g
Salt
0.4g

delicious. tips

  1. As the leftover beef is already seasoned, adjust the seasoning of the recipe to taste.

Buy ingredients online

Recipe By

Emily Gussin

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