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Beef and Mushroom Ragu Pappardelle

Beef and Mushroom Ragu Pappardelle

Based on 2 ratings
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Christie

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 👌
Preparation
15 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
red onion
onion
carrots
1 cloves
garlic
Bunch of Sage
Bunch of basil
100 g
mixed mushrooms
66⅔ g
mixed mushrooms
133⅓ g
Diced beef
25 g
flour
Pack of Vine tomatoes
tsp
Onion salt
tsp
Italian seasoning
66⅔ ml
red wine
166⅔ ml
Rich beef stock
tsp
tomato purée (passata)
tbsp
double cream
200 g
Chopped tomatoes
tsp
lemon juice
100 g
Pappardelle
Parmesan cheese (to serve)
olive oil
salt
Pepper
  • 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
    • 1 cloves garlic
    • Bunch of Sage
    • Bunch of basil
    • 100 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.
    • 133⅓ g Diced beef
    • 25 g flour
    • tsp Onion salt
    • 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.
    • 66⅔ ml red wine
    • 166⅔ ml Rich beef stock
    • tsp tomato purée (passata)

    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.
    • tbsp double cream
    • 200 g Chopped tomatoes
    • 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.
    • 66⅔ 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

    • 100 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.

  • Enjoy your meal!

    Beef and Mushroom Ragu Pappardelle

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