Beef and Mushroom Ragu Pappardelle

Too few ratings

Christie

Community Member

“A dish to please a crowd on a cold day! Easily made vegetarian by swapping to quorn beef pieces and veg stock. Great warmed up for lunch the next day too!”

Difficulty

Easy 👌
15
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
red onion
onion
carrots
3 cloves garlic
Bunch of Sage
Bunch of basil
300 g mixed mushrooms
200 g mixed mushrooms
400 g Diced beef
75 g flour
Pack of Vine tomatoes
2 tsp Onion salt
2 tsp Italian seasoning
200 ml red wine
500 ml Rich beef stock
1 tsp tomato purée
1 tbsp double cream
600 g Chopped tomatoes
1 tsp lemon juice
300 g Pappardelle
Parmesan cheese (to serve)
olive oil
salt
Pepper
Metric
Imperial
  • Step 1/8

    Peel carrots and dice. Crush garlic. Roughly chop all other veg and herbs and set to one side.
    • red onion
    • onion
    • carrots
    • 3 cloves garlic
    • Bunch of Sage
    • 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

    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.
    • 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.

    Add in chopped veg and herbs. Cook for a further 5 minutes on a medium heat.

  • Step 4/8

    Pour in red wine and simmer for 5 minutes. Then pour in beef stock and tomato purée and simmer for a further 10 minutes.
    • 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

    Add chopped tomatoes, lemon juice and cream. Simmer on low heat for 25 minutes stirring regularly.
    • 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

    On an oven tray, lay vine tomatoes, torn mushrooms and extra sage and basil leaves. Bake in oven for 20 minutes or until crispy.
    • 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

    • 300 g Pappardelle

    Boil pappardelle. Once cooked mix ragu into pappardelle.

  • Step 8/8

    Serve with the crispy mushrooms, tomatoes and sage leaves from the oven on top. Shave Parmesan over the dish.
    • Parmesan cheese (to serve)

    Serve with the crispy mushrooms, tomatoes and sage leaves from the oven on top. Shave Parmesan over the dish.