- 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
- 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.