Beef Brisket Ragù with Mushrooms & Pappardelle

Steps

1. Before you start, bring a medium pot of salted water to the boil on high heat (using hot tap water, with the lid on).
2. Cook beef & sauce Heat a drizzle of oil in a large fry-pan (with a lid) on medium-high heat. Prep mushrooms and cook for 2 minutes, until starting to soften. Add beef (and any sauce in pack) and pasta sauce and bring to a simmer. Reduce heat to low-medium, cover and simmer for about 10 minutes, until beef is hot through.
3. Meanwhile prep veggies & cook pasta Prep courgette and spinach and set aside. Separate strands of pasta and cook in pot of boiling water for 2-3 minutes, until just tender. Drain and toss with a little olive oil.
4. Finish sauce As beef heats, use two forks to separate meat into bite sized pieces while in pan (this will get easier to do as the beef warms). Stir through courgette and spinach until wilted and season.
5. Serve beef brisket and sauce on pasta. Top with crumbled feta and basil.