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.
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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
- 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.
- Serve with the cooked rigatoni pasta, basil leaves and parmesan shavings.
Nutrition
- 676kcals Calories
- 28g (11.2g) Fat
- 52g Protein
- 52g (6.2g sugars) Carbs
- 5g Fibre
- 0.4g Salt
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