Brisket Spaghetti Bolognese

Method

1. Roast brisket on high heat of 220°c in a oven proof dish for 25 minutes until golden brown.
2. Add red wine to the pan to deglaze before adding 1 chopped carrot, half a bulb of roughly chopped garlic, a diced onion, 2 bay leaves, 5 sprigs of thyme, 1 sprig of rosemary, tomato puree and stock mixture so brisket is covered in pan. Place a lid on top of the pan and place in the oven at 140°c for 2.5/3 hours or until very tender.
3. Remove the brisket from the liquor and pull the meat apart when cool enough to touch. Don’t throw the liquor away!
4. Fry off lardons of bacon until crisp. Remove from pan and drain using paper towel.
5. Add diced onion to the pan and sweat off until translucent. Add 3 cloves of diced garlic, tomato purée and mince beef. Fry until brown all over. Season with salt and pepper.
6. Add a grated carrot to the pan alongside the red wine gravy. Cook for a few minutes.
7. Add the Bolognese sauce and 200ml of brisket liquor. Cook for 40 minutes to an hour, adding more stock if required.
8. Cook spaghetti In salted, boiling water until al dente.
9. Drain the pasta adding a drizzle of Forage rapeseed oil.
10. Add the pulled brisket to your Bolognese sauce and mix.
11. Place pasta in bowl and top with Bolognese sauce. Add grated Teifi cheese and serve with the garlic bread!