Leftover beef ragù rigatoni
By:
Emily Gussin
Food producer and sustainability lead, delicious.
- Published: 23 Feb 24
- Updated: 25 Mar 24
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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Serves 2
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Hands on time 30 minutes
Ingredients
- 400g leftover brisket beef (from this recipe), shredded
- 400g tinned chopped tomatoes
- 1 tsp dried oregano
- 200g rigatoni pasta
- Basil leaves
- Parmesan shavings
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.
- Recipe from February 2024 Issue
Nutrition
- Calories
- 676kcals
- Fat
- 28g (11.2g)
- Protein
- 52g
- Carbohydrates
- 52g (6.2g sugars)
- Fibre
- 5g
- Salt
- 0.4g
delicious. tips
As the leftover beef is already seasoned, adjust the seasoning of the recipe to taste.
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