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](https://www.datocms-assets.com/32685/1643126228-featherblade-ragu-18.jpg)
![slice and chop the beef featherblade](https://www.datocms-assets.com/32685/1643126220-featherblade-ragu-16.jpg)
METHOD
Fry the onion, garlic and celery for 10-15 minutes until translucent.
![fry the onion, garlic and celery](https://www.datocms-assets.com/32685/1643126215-featherblade-ragu-15.jpg)
![add the passata](https://www.datocms-assets.com/32685/1643126202-featherblade-ragu-12.jpg)
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](https://www.datocms-assets.com/32685/1643126192-featherblade-ragu-10.jpg)
![serve with parmesean](https://www.datocms-assets.com/32685/1643126169-featherblade-ragu-4.jpg)