Pappardelle with Slow-Cooked Beef and Mushrooms

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

Estimated Nutrition

	Per Serving	Total
Calories	637.1 kcals	2548.5 kcals
Carbohydrates	47.5 grams	190.1 grams
Fat	33.2 grams	132.8 grams
Protein	37.1 grams	148.2 grams

Cook Time

45 mins

Produces

4 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

7.5
ml

Red Wine Vinegar

Dairy

15
g

Butter

softened

40
g

Parmesan

freshly grated

GrainsCereals

250
g

Pappardelle

dried egg variety, cooked and drained

Liquids

700
ml

Beef Stock

or hot water

Meat

400
g

Stewing Beef

cubed

NutsSeeds

1
pinch

Salt

1
pinch

Black Pepper

freshly ground

1
handful

Basil

fresh leaves, chopped

1
handful

Flat leaf Parsley

fresh leaves, chopped

OilsFats

30
ml

Olive Oil

Vegetables

300
g

Mushrooms

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

400
g

Tomatoes

vine-ripened, cut into wedges

Steps

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.