Brisket Spaghetti Bolognese

with optional Chimichurri

Serves: 5  |  Preparation: 30 minutes  |  Cook Time: 3 hours


250g Penllyn Estate brisket (broken down and braised)
250ml red wine
2 carrots
1 bulb of garlic (finely chopped)
2 onions (diced)
2 bay leaves
5 sprigs of thyme
1 sprig of rosemary
2tsp River Cottage Organic Garlic and Herb Vegetable Stock (mixed with 1litre of hot water)
1tbsp tomato purée
300g mince beef
150g treacle bacon (sliced into lardons)
1 pack of Inspired Dining Red Wine Sauce
1 jar LILO’s Bolognese Pasta Sauce
500g La Molisana spaghetti
Forage Rapeseed Oil
Sprinkling dried oregano
Natural Teifi cheese (for topping)
Hedonist garlic ciabatta

Add optional Chimichurri for a spicier dish!


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!

Contact Us

OFFICE: 01446 774113


ADDRESS: Penllyn Estate, Llwynhelig, Cowbridge, Vale of Glamorgan, CF71 7FF

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