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Pappardelle with slow-cooked beef and mushrooms

This rich meat pasta recipe is perfect for bringing a bit of luxury to your mid-week meals.

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  • 2 tbsp olive oil
  • 400g/14oz stewing beef, cubed
  • 700ml/1¼ pints hot water or beef stock
  • 300g/10½oz mixed mushrooms (such as oyster, button or shiitake), washed thoroughly, roughly sliced
  • salt and freshly ground black pepper

For the tomato salsa

  • 400g/14oz vine-ripened tomatoes, each cut into eight wedges
  • handful chopped fresh basil leaves
  • handful chopped fresh flatleaf parsley leaves
  • 1½ tsp red wine vinegar
  • salt and freshly ground black pepper

To serve

  • 250g/9oz dried egg pappardelle, cooked according to packet instructions, drained, to serve
  • 1 heaped tbsp butter, softened
  • 40g/1½oz freshly grated parmesan