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.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).