Turn your Slow Cooker Beef Brisket from last night’s dinner into Pappardelle with Leftover Beef Ragu. No Waste Family Cooking!
Pappardelle with Leftover Beef Ragu
This recipe was designed around the leftovers from 
my Slow Cooker Beef Brisket. It’s a great way to plan for two night’s worth of dinner in one shop and reduces the chance of any waste!
I like to cook my ragu for an hour to really enhance all the flavours, but if you are pushed for time you could do this recipe in 30 minutes.
This recipe is pretty simple once you have diced up all your veggies. (onion, carrot, celery, garlic and tomatoes). I prefer to use fresh tomatoes in my cooking, mainly to avoid any additives, extra sugars and salts and how certain are we that acidic tomatoes are safe to be stored in cans for a long time? I just added a little sugar to the recipe as canned tomatoes have a sweetener in them and you can adjust your salt level yourself at the end of the cooking.
Gently cook your onion, carrot and celery for 5 minutes before adding the garlic.
Once these veggies are looking nice and translucent you can deglaze with the red wine, if you prefer not to use red wine just replace with another cup of stock. Reduce this until almost all the liquid has gone.
Add your remaining ingredients and cook for 30 minutes – 1 hour. I prefer to put the lid on and stick it in the oven for an hour, I like the flavours it brings out plus I can forget about it while it does it’s thing.
Now all you have to do is throw the pasta into some boiling salted water and this will be a winner in your house too for sure!
Pappardelle with Leftover Beef Ragu
- Total Time: 1 hour 25 minutes
- Yield: 4 - 6 1x
Description
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery sticks, diced
- 3 cloves garlic, diced
- 1 cup red wine
- 2 cups leftover cooked beef, shredded
- 1kg tomatoes, diced
- 3 tablespoons tomato paste
- 1 cup beef stock
- 1 teaspoon sugar
- salt & pepper
- 1 packet pappardelle pasta
- grated parmesan to serve
- fresh basil or parsley to serve
Instructions
In a large casserole pot, heat the olive oil over medium heat. Add the onion, carrot, celery and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute.
Stir in the red wine and cook until most of the liquid has evaporated.
Add the beef, tomatoes, paste and stock. Place on lid and either simmer very gently, stirring occasionally for 1 hour or place in the oven at 180°C for 1 hour.
Cook the pappardelle as per packet instructions, strain, reserving 1/2 cup of cooking water.
Add the pasta and water to the beef ragu and serve topped with freshly grated parmesan and fresh herbs.
Notes
You can replace the red wine with another cup of beef stock.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
Watch how to make Pappardelle with Leftover Beef here:
