Overview
In the unlikely event that you haven’t immediately devoured every last morsel of our featherblade or brisket recipes, it would be a crying shame if any leftovers were to go to waste. A ragu is one of the best ways of giving them a new lease of life.
Set up your EGG
Set up your EGG for indirect cooking with the ConvEGGtor in the legs-up position and the Stainless Steel Grid on top.
In a Dutch Oven or a Cast Iron Skillet, gently fry the onion, garlic and celery in the dripping or oil for 10-15 minutes until translucent. Add the beef and fry for a further 10 minutes.
Cook the ragu
Add the remaining ingredients and cook in the EGG for 1 hour 10 minutes. If it starts looking too dry at any point, add a little water.
Cook the pasta as per the packet instructions, until al dente. Drain, then add to the ragu along with a little of the pasta water. Give it stir to coat the pasta in the sauce. Serve with a good grating of parmesan.
