By Big Green Egg

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


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


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