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.
Ingreadient
- 400g leftover brisket beef, shredded
- 400g tinned chopped tomatoes
- 1 tsp dried oregano
- 200g rigatoni pasta
- Basil leaves
- Parmesan shavings
Instruction
- 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.
