Leftover Featherblade Ragu | Beef recipes | Pan cooking | Big Green Egg

Leftover Beef Ragu

By Big Green Egg

Give your leftovers a new lease of life by transforming them into an Italian classic

OVERVIEW

While it's unlikely that you'll have leftovers from cooking our featherblade or brisket recipes (as you'll no doubt want to devour every morsel straight away), it would be a crying shame if you did, and they weren't made the most of. Ragu is undoubtably one of the best ways of giving leftover ingredients a new lease of life.

finely chop your vegetables slice and chop the beef featherblade

METHOD

Fry the onion, garlic and celery for 10-15 minutes until translucent.

fry the onion, garlic and celery add the passata

Add the beef and fry for a further 10 minutes.

Add the remaining ingredients and cook for 1hr 10 minutes. If it starts looking too dry you can add a little water.

Serve with your favourite pasta shape and a good grating of parmesan.

reduce the ragu serve with parmesean

You might also like

  • Out of Stock
Cooking on the Big Green Egg
MiniMax Big Green Egg | Portable Charcoal Kamado Barbecue

Cooking on the Big Green Egg

£ 29

For L, XL

  • Out of Stock
Oval Enamelled Cast Iron Dutch Oven (5.2L)
Cast Iron Enamelled Dutch Oven Lid

Enamelled Dutch Oven

£ 168.20

For L, XL

  • Out of Stock
Cast Iron Dutch Oven

Cast Iron Dutch Oven

£ 60.90

For L, XL, MM

  • Out of Stock
Big Green Egg Mitt

Heat Resistant EGGmitt BBQ Glove

£ 32.50

Not for you?

Back to Low & Slow recipes