Shredded beef ragù pasta bake

Name: Shredded beef ragù pasta bake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Ingredients: 350 g Shredded beef brisket (homemade); 15 ml Olive oil; 1 Onions, chopped; 150 g Carrots, finely chopped; 0.2 Garlic, crushed; 30 g Tomato purée; 800 g Chopped tomatoes; 2 g Dried oregano; 400 g Penne; 125 g Mozzarella, torn; 80 g Cheddar, grated

Leftover slow-cooked brisket stirred through a rich tomato sauce with pasta and baked under bubbling mozzarella. The smoky beef gives it a depth that tastes like it cooked all day, because it did.

Ingredients

350 g Shredded beef brisket (homemade)
15 ml Olive oil
1 Onions, chopped
150 g Carrots, finely chopped
0.2 Garlic, crushed
30 g Tomato purée
800 g Chopped tomatoes
2 g Dried oregano
400 g Penne
125 g Mozzarella, torn
80 g Cheddar, grated

Method

Heat the oven to 200°C (180°C fan). Cook the onion and carrot in the oil for 8 minutes until soft, then stir in the garlic and tomato purée.
Add the tomatoes, oregano and beef, season and simmer for 15 minutes.
Cook the penne for 2 minutes less than the packet says and drain.
Mix the pasta into the sauce, tip into a baking dish and top with the mozzarella and Cheddar. Bake for 20 minutes until golden and bubbling.