Leftover Featherblade Ragu | Beef recipes | Pan cooking | Big Green Egg

Leftover Beef Ragu

By Big Green Egg

An Italian classic that will give your leftover beef a new lease of life

Overview

In the unlikely event that you haven’t devoured every last morsel of our featherblade or brisket recipes (as you'll no doubt want to devour every morsel straight away), 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.

fry the onion, garlic and celery add the passata

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.

reduce the ragu serve with parmesean

You might also like

Cooking on the Big Green Egg
MiniMax Big Green Egg | Portable Charcoal Kamado Barbecue

Cooking on the Big Green Egg

£ 25

For L, XL

Oval Enamelled Cast Iron Dutch Oven (5.2L)
Cast Iron Enamelled Dutch Oven Lid

Enamelled Dutch Oven

£ 185

For L, XL

Cast Iron Dutch Oven

Cast Iron Dutch Oven

£ 78

For L, XL, MM

Big Green Egg Mitt

Heat Resistant EGGmitt BBQ Glove

£ 29

Not for you?

Back to Low & Slow recipes