Pappardelle with slow-cooked beef and mushrooms
- Prepare
- less than 30 mins
- Cook
- 30 mins to 1 hour
- Serve
- 4
- Dietary
- Nut-freePregnancy-friendly
This rich meat pasta recipe is perfect for bringing a bit of luxury to your mid-week meals.
Ingredients
- olive oil: 2 tbsp olive oil
- : 400g/14oz stewing beef, cubed
- beef stock: 700ml/1录 pints hot water or beef stock
- mushrooms: 300g/10陆oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced
- black pepper: salt and freshly ground black pepper
For the tomato salsa
- 400g/14oz vine-ripened tomatoes, each cut into eight wedges
- basil: handful chopped fresh basil leaves
- parsley: handful chopped fresh flatleaf parsley leaves
- red wine vinegar: 1陆 tsp red wine vinegar
- black pepper: salt and freshly ground black pepper
To serve
- pappardelle: 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve
- butter: 1 heaped tbsp butter, softened
- parmesan: 40g/1陆oz freshly grated parmesan
Method
Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly.
Add the mushrooms and pour over the water or beef stock. Bring the mixture to a simmer. Half-cover the pan with a lid and continue to cook the mixture over a high heat, stirring regularly, for 30-45 minutes, or until the volume of liquid has reduced, the sauce has thickened and the meat is tender enough to break down using a wooden spoon.
For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined.
Add the cooked, drained pasta, softened butter and half of the grated parmesan to the slow-cooked beef and mushrooms, stirring well until the pasta is coated in the sauce and the butter has melted.
Divide the pappardelle with slow-cooked beef and mushrooms equally among four serving bowls. Spoon over the tomato salsa and sprinkle over the remaining parmesan.
