Ingredients

• 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
• 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
• 250g/9oz dried egg pappardelle
• cooked according to packet instructions
• drained
• to serve
• 1 heaped tbsp butter
• softened
• 40g/1½oz freshly grated parmesan

Directions

• Heat the oil in a heavy-based pan. Add the beef and brown all over
• stirring regularly.
• 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.
• For the tomato salsa
• in a bowl
• mix together all of the tomato salsa ingredients until well combined.
• 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.
• 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.