Pappardelle with Slow-Cooked Beef and Mushrooms

A rich, luxurious meat pasta featuring tender beef, mixed mushrooms, and a fresh tomato salsa garnish.

Dinner Beef Italian Pasta Mushrooms

Estimated Nutrition

Calories

637.1

kcal / serving

2548.5 kcal total

Carbs

47.5g

per serving

190.1 g total

Fat

33.2g

per serving

132.8 g total

Protein

37.1g

per serving

148.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

7.5

Red Wine Vinegar

Dairy

Butter

softened

Parmesan

freshly grated

GrainsCereals

250

Pappardelle

dried egg variety, cooked and drained

Liquids

700

Beef Stock

or hot water

Meat

400

Stewing Beef

cubed

NutsSeeds

pinch

Salt

pinch

Black Pepper

freshly ground

handful

Basil

fresh leaves, chopped

handful

Flat leaf Parsley

fresh leaves, chopped

OilsFats

Olive Oil

Vegetables

300

Mushrooms

mixed such as oyster, button or shiitake, washed and roughly sliced

400

Tomatoes

vine-ripened, cut into wedges

Method

Heat oil in a heavy-based pan and brown the beef thoroughly.

Add mushrooms and 700ml of liquid, then simmer partially covered for 30-45 minutes until tender.

Mix the tomatoes, basil, parsley, and vinegar in a bowl to create the salsa.

Stir the cooked pasta, butter, and half the parmesan into the beef mixture.

Serve in bowls topped with the tomato salsa and remaining parmesan.