Beef Brisket Ragout with Rosemary Pangrattato

Steps

1. Cook pangrattato Bring a medium pot of salted water to the boil. In a medium bowl, combine all pangrattato ingredients together. Heat a large, dry fry-pan on medium heat. Add pangrattato mixture to pan. Cook for 4-5 minutes, stirring often, until golden. Transfer to a heat-proof bowl and set aside.
2. Cook aromatics Return previous pan to a medium-high heat, with a drizzle of oil. While pan heats, thinly slice onion. Cook onion, second measure of garlic and salt, for 1-2 minutes, until starting to soften. Add wine, then cook for 1-2 minutes, until almost evaporated.
3. Cook beef Add canned tomatoes and chicken broth to pan, then bring to a simmer. Remove brisket from bag and cut into four pieces. Add to pan, along with juices from bag. Cover pan and cook for about 6 minutes, until sauce has thickened and beef is hot through.
4. Prep vegetables and pasta While beef cooks, peel courgette into ribbons and thinly slice spinach. Cut pasta sheets in half, then into triangles. Dice Camembert 1cm. When beef is hot, remove pan from heat. Use 2 forks to pull beef apart, so it forms a ragout. Fold through spinach and cheese. Season to taste.
5. Cook pasta and finish ragout Cook pasta in pot of boiling water, for 2-3 minutes, until tender. Drain well and return to pot. Add courgette ribbons and a drizzle of oil. Fold pasta and courgette through ragout just before serving.
6. To serve Spoon ragout into bowls. Sprinkle over pangrattato (about 1 tablespoon per bowl) and basil. Finish with a drizzle of olive oil and freshly cracked black pepper, to taste.