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Rigatoni with Tomato Brisket Sauce and Parmesan by Claire Thomson

Rigatoni with Tomato Brisket Sauce and Parmesan by Claire Thomson


By Mela Baldock
09, February 2021

We are delighted to be partnered once again with Claire Thomson (or perhaps you may know her from her Instagram alias, 5 O'Clock Apron).

Claire has created three wonderful recipes using just one piece of our Grass Fed Brisket, helping you to embrace 'less and better' while still providing your loved ones with delicious, nutritious and inspiring dishes. 

Starting with Claire's Roast Brisket, this recipe uses leftovers from a classic Sunday roast and provides another 4 portions, at least, of mouthwatering fodder. 

This dish is perfect for hungry children and hungry adults alike. There is even scope for leftovers from this dish but more often than not, you'll find that everyone wants seconds or even thirds of this rich ragu!   

Ingredients 

Pecorino or parmesan 
   

Method 

Cook the pasta according to the instructions on the packet. Drain and reserve a cup of the salted pasta cooking water.

Meanwhile, warm the sauce. Add the cooked pasta into the sauce, adding a slosh of the pasta cooking water, if necessary to loosen.

Serve immediately mounded high with plenty of freshly grated cheese

Beef Brisket - Pasta - Claire Thomson (5 OClock Apron)

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