You have to try this rich & spicy, slow cooked, tomato and red pepper sauce with a low and slow, pulled beef brisket, all stirred through the NEW incredible Zenb 100% Yellow Pea Spaghetti! 

This recipe is up there as one of our favourites, beautifully tender meat with a luxurious ragu sauce.

• 1 Pack ZENB Spaghetti
• 1tbsp olive oil
• 600g Beef brisket cut into to chunks
• 1 large chopped onion
• 5 large fresh chopped tomatoes
• 1 small red chilli
• 2 large red peppers chopped
• Salt & pepper
• 4 cloves garlic purée
• 3tsp balsamic vinegar
• 100ml bourbon
• 6 sun-dried tomatoes
• 100ml red wine
• 500ml beef stock
• 1 400g tin chopped tomatoes
• 2tsp sea salt
• 15 leaves of fresh basil
• Parmesan cheese and fresh basil to serve

INSTRUCTIONS

Add the oil to a deep pan on a medium high heat, add the onion, fresh chopped tomatoes, peppers and the beef, cook for a few minutes turning the beef.

Add the chilli, seasoning, garlic, balsamic vinegar, bourbon, sundried tomatoes, red wine, beef stock and chopped tomatoes. Place in a low part of the oven at 180c for 2 hours, stirring every 20mins.

Once the beef is soft, pull the meat out of the sauce and shred with a fork. Add the basil to the sauce and Blitz in the pan and once smooth, re add the pulled beef.

Add the salt to a pan of boiling water and add the ZENB Spaghetti, cook for 5 – 6 mins to retain a nice bite.

Stir the pasta through a generous amount of the beef and sauce, top with parmesan and fresh basil.