Step 1/8
- 1 red onion
- 1 onion
- 2 carrots
- 3 cloves garlic
- 1 Bunch of Sage
- 1 Bunch of basil
- 300 g mixed mushrooms
Peel carrots and dice. Crush garlic. Roughly chop all other veg and herbs and set to one side.
Step 2/8
- 400 g Diced beef
- 75 g flour
- 2 tsp Onion salt
- 2 tsp Italian seasoning
- olive oil
- salt
- Pepper
In a small bowl, mix flour, onion salt, Italian seasoning, salt and pepper. Cover beef in flour mix. Then heat a glug of oil in a large casserole pot and add the floured beef. Cook for 5 minutes.
Step 3/8
Add in chopped veg and herbs. Cook for a further 5 minutes on a medium heat.
Step 4/8
- 200 ml red wine
- 500 ml Rich beef stock
- 1 tsp tomato purée
Pour in red wine and simmer for 5 minutes. Then pour in beef stock and tomato purée and simmer for a further 10 minutes.
Step 5/8
- 1 tbsp double cream
- 600 g Chopped tomatoes
- 1 tsp lemon juice
Add chopped tomatoes, lemon juice and cream. Simmer on low heat for 25 minutes stirring regularly.
Step 6/8
- 200 g mixed mushrooms
- Pack of Vine tomatoes
On an oven tray, lay vine tomatoes, torn mushrooms and extra sage and basil leaves. Bake in oven for 20 minutes or until crispy.
Step 7/8
Boil pappardelle. Once cooked mix ragu into pappardelle.
Step 8/8
- Parmesan cheese (to serve)
Serve with the crispy mushrooms, tomatoes and sage leaves from the oven on top. Shave Parmesan over the dish.