Pappardelle Pasta with Slow-Cooked Beef and Mushrooms


Preparation time: Less than 30 minutes

Cooking time: 30 minutes to 1 hour

Serves 4

From BBC Food, Economy Gastronomy by Allegra McEvedy


2 tbsp olive oil

400g/14oz stewing beef cubed (you could substitute buffalo!)

700ml/1¼ pints hot water or beef stock

300g/10½ oz 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 pasta, cooked according to packet

instructions and drained

1 heaped tbsp butter, softened

40g/1½ oz freshly grated parmesan


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.