Roast Beef Ribollita
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Roast Beef Ribollita

Roast Beef Ribollita

Ingredients

Method

  • 250ml olive oil
  • 1 chopped onion
  • 4 crushed garlic cloves
  • 500g roast beef brisket, shredded
  • 1 litre passata
  • 2 chopped celery stalks
  • 400g tin of kidney beans, drained
  • 500g giant conchiglie pasta shells
  • 2 tsp chilli flakes
  • Heat the oil and cook the garlic and onion in a saucepan for 5 mins or until softened. Add the cooked brisket, passata, beans and celery. Cover and cook for 30 mins, stirring occasionally, until thickened and rich.
  • Meanwhile, cook the pasta shells in boiling salted water until al dente. Drain and toss through the beef and tomato mixture with the chilli and some seasoning. Serve immediately and enjoy!
40 mins
6 serving

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