The best combination, a rich ragu made with red wine, beef brisket, chopped tomatoes and fresh herbs. Topped with crispy prosciutto and parmesan. Using a pre-cooked beef brisket joint which is available in supermarkets which makes this a super easy yet delicious 30 minute dish.
Serves 4
Ingredients
400g boxed beef brisket joint
1 brown onion, finely diced
2 carrots, finely diced
2 sticks of celery, finely diced
2 garlic cloves, minced
2 fresh bay leaves
100ml red wine
1 tin of chopped tomatoes
1 tsp Kallo vegetable stock
50ml water
225g Conchiglie pasta
2 tbsp mixed herbs
Sea salt and cracked black pepper
6 slices of prosciutto
Parmesan to serve
Method
Place the beef brisket into an oven proof dish and cook as required on the packaging.
In a large skillet on a medium heat, add the diced onions, carrots and celery. Cook for 3-5 minutes until soft. Once soft add in the minced garlic and cook for a further 1 minute.
Pour in red wine and simmer until it reduces. Add in the chopped tomatoes, stock, water, dried herbs, bay leaves and simmer.
Add the pasta into a saucepan of boiling salted water and cook as instructed on the packaging.
Once the beef brisket is cooked, shred with 2 forks and add to the the skillet and stir.
Place the prosciutto onto a lined oven tray and cook for 8 minutes on gas mark 4 / 180 degrees
Add in the cooked pasta and stir. Divide into 4 bowls and top with the crispy prosciutto, parmesan and parsley.
Comments