Pappardelle with slow-cooked beef and mushrooms

1. 1

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

   10 min

2. 2

   Add the mushrooms and pour over the beef stock. Bring to a simmer, half - cover with a lid, and cook for 35 - 40 minutes until the meat is tender and the sauce thickens.

   40 min

3. 3

   Meanwhile, bring a large pot of salted water to the boil and cook the pappardelle according to package instructions, then drain.

   10 min

4. 4

   Add the cooked pasta, butter, and half of the grated parmesan to the beef and mushrooms. Toss well until the butter melts and the pasta is evenly coated in the sauce.

   2 min

5. 5

   Divide the pappardelle among four plates, season with black pepper, sprinkle with the remaining parmesan, and serve hot.

   3 min

1 serving ≈ 575 g

Nutrition values are estimates. - means data is unavailable.