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Slow-cooked Pulled Beef Ragout Rigate

200 Minutes
4 Servings
8 Ingredients

Description

Get on trend with slow cooking this winter and try out Slow-cooked Pulled Beef Ragout Rigate – Italian Forage and Feast Mezze Maniche Rigate pasta elegantly served with tender, succulent pulled beef, simmered to perfection in a rich and hearty ragout sauce, made with our finest ingredients from our Forage and Feast range.

And the finishing touch? Fragrant, vibrant basil leaves, adding a burst of freshness to every bite and garnished with Parmesan for an extra touch of flavour. It’s a comforting and satisfying dish for pasta lovers, and a warming family lunch or dinner.

Want to try out this mouth-watering Slow-cooked Pulled Beef Ragout Rigate? We’ve got this winter meal sorted with all the ingredients available at your nearest Checkers store, and on the Sixty60 app for delivery to your door in 60 minutes.

Directions

1. Preheat oven to 150°C.

2. Drizzle beef brisket with a little olive oil and season with salt and pepper. Heat a large cast iron pot until hot and sear beef on all sides until well browned. Remove from pot and set aside.

3. In the same pot, add a little more olive oil and fry onions, garlic, carrots and celery for a couple of minutes or until caramelised.

4. Add chilli, thyme, rosemary and stir through tomato paste. Cook for one minute.

5. Add the white wine and reduce until half.

6. Once wine has reduced, add the pasta sauces and beef stock and bring to a gentle simmer.

7. Return beef brisket to the pot and season lightly with salt and pepper.

8. Cover pot with the lid and place into the oven and cook for about 3 hours or until beef is very tender and can pull apart easily using two forks.

9. Once beef is cooked, remove from sauce and pull meat apart using two forks. Place the pulled beef back into the sauce and set aside.

10. Bring a pot of salted water to the boil and cook pasta according to packet instructions. Drain in a colander and drizzle lightly with a little olive oil.

11. To serve: Divide the pasta amongst the plates and top with the pulled beef brisket sauce. Add a good amount of grated parmesan cheese and freshly ground black pepper. Garnish with fresh basil leaves and serve.

Ingredients

  • 1.2kg beef brisket; whole
  • 500g Forage and Feast Mezze Maniche Rigate
  • 2 bottles (260g each) of Forage and Feast Cherry Tomato and Ricotta Pasta Sauce
  • ½ cup (125ml) Forage and Feast Grana Padano; finely grated
  • Olive oil
  • Salt and freshly ground black pepper
  • 2 onions; peeled and finely sliced
  • 3 cloves of garlic; sliced
  • 2 carrots; peeled and chopped
  • 1 piece celery; finely sliced
  • 1 chilli (optional)
  • Bunch of fresh thyme
  • 2 sprigs of rosemary
  • 1 tbsp. (15ml) tomato paste
  • 1 cup (250ml) white wine
  • 2 cups (500ml) beef stock
  • Fresh basil, to serve

Equipment:

  • Platinum Silver Slow Cooker 6.5L