Reader recipe: Braised brisket bolognaise with pappardelle pasta

Tam West

Michael Tutty was a finalist of our reader competition, which called for recipes for a meal for 4 for $20. All 162 recipes are in our reader recipe section so take a look, there are a lot of delicious ideas.

Michael says: The meat simply falls apart while the pasta absorbs the rich tomato sauce.

Bite Judges say: If you don't have a pressure cooker, this also works well in a slow cooker. Brown the onion and garlic and meat first, place them in the slow cooker with remaining ingredients plus ½ cup water and cook on low for at least 6 hours.

Ingredients

1 drizzle	Olive oil, to fry
1	Onion, chopped
6 cloves	Garlic, crushed
1 stalk	Rosemary, chopped
8 sprigs	Thyme, leaves picked
600 g	Briskets (Main)
1 tin	Chopped tomatoes
2 tsp	Beef stock, powder
250 g	Pappardelle pasta (Main)
1 sprinkle	Parmesan cheese

Directions

1. In a pressure cooker, heat a generous splash of olive oil and add the onion, garlic, fresh rosemary and thyme. Saute on a moderate heat until translucent. Remove from the pressure cooker and set aside.
2. Brown the brisket, in 200g portions, in the pressure cooker. Return the onions and garlic to the cooker and add the herbs, tomatoes, beef stock powder, salt and pepper. Close the top on the pressure cooker. Get up to heat and then reduce the heat, leaving the pressure cooker to simmer for 45 minutes.
3. Remove the meat, checking to see if it pulls apart easily. If so, keep it to one side and return the sauce to the heat and gently simmer to reduce slightly.
4. Cook the pappardelle in plenty of salted water until al dente, drain the water and add a little of the sauce from the pressure cooker to keep the pasta moist.
5. To finish, flake the brisket then add to the sauce to warm through. Serve the pasta in bowls topped with the meat sauce and parmesan cheese.