Beef and Mushroom Ragu Pappardelle

Step 1/8

• ⅓ red onion
• ⅓ onion
• ⅔ carrots
• 1 cloves garlic
• ⅓ Bunch of Sage
• ⅓ 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

• 133⅓ g Diced beef
• 25 g flour
• ⅔ tsp Onion salt
• ⅔ 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

• 66⅔ ml red wine
• 166⅔ ml Rich beef stock
• ⅓ 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

• ⅓ tbsp double cream
• 200 g Chopped tomatoes
• ⅓ tsp lemon juice

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

Step 6/8

• 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

• 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!