By BIG GREEN EGG

GIVE YOUR LEFTOVERS A NEW LEASE OF LIFE BY TRANSFORMING THEM INTO AN ITALIAN CLASSIC

Recipe Essentials

SERVES: 6 PEOPLE

  • EGG set up: indirect, with the ConvEGGtor in the legs-up position and the Stainless Steel Grid on top
  • Recommended charcoal: Oak & Hickory
  • Target temperature: 180˚C
  • Estimated cooking time: 1 hour 30 minutes

Ingredients

  • 500g leftover featherblade, chopped into small cubes (rib or brisket would also work fine)
  • 1 tbsp beef dripping or olive oil
  • 1 large onion finely chopped
  • 4 cloves garlic, minced
  • 2 sticks celery, finely chopped
  • 750ml passata
  • 400ml beef stock
  • 1 tbsp rosemary, finely chopped
  • 1 tsp thyme leaves
  • 1 tbsp Worcester sauce
  • 1 tbsp brown sugar

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.

METHOD

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

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.

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