Pappardelle with slow-cooked beef and mushrooms

Pappardelle with slow-cooked beef and mushrooms


  • 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

Preparation method

  1. Heat the oil in a heavy-based pan. Add the beef and brown all over, stirring regularly.

  2. 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.

  3. For the tomato salsa, in a bowl, mix together all of the tomato salsa ingredients until well combined.

  4. 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.

  5. 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.

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