Beef Ragu Pappardelle
with Mushrooms and Thyme
We love a good Beef Ragu and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
1 unit(s)
Shallot
1 unit(s)
Garlic Clove
1 unit(s)
Carrot
1 bunch(es)
Flat Leaf Parsley
240 grams
Beef Mince
1 punnet(s)
Sliced Mushrooms
½ pot(s)
Dried Thyme
200 grams
Pappardelle
(ContainsGluten)1 sachet
Red Wine Jus Paste
(ContainsCelery, Sulphites)1 pack(s)
Grated Italian Style Hard Cheese
(ContainsMilk, Egg)Not included in your delivery
150 milliliter(s)
Water for the Sauce
Fill and boil your kettle. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic (or use a garlic press). Trim the carrot, (no need to peel) then quarter lengthways, chop width ways into small pieces. Roughly chop the parsley (stalks and all).
Heat a drizzle of oil in a large frying pan on a medium high heat. Once hot add the beef mince and cook until browned, 3-4 mins. Break it up with a wooden spoon as it cooks. Once the mince has browned, add the shallot, carrot and sliced mushrooms and cook until soft, stirring occasionally, 5 mins. Add the garlic and thyme and cook for a further 1 minute.
Meanwhile, pour your boiling water into a saucepan on medium high heat. Add the pappardelle to the pan with 1/4 tsp of salt, bring to a boil and cook the pasta until tender, 10 minutes. Once cooked, reserve some of the pasta water, then drain into a colander. Pop back in your pan and drizzle with a little oil to stop it sticking.
Add the red wine jus and water (see ingredients for amount) to the beef mixture. Stir to dissolve, then simmer until a glossy sauce has formed, 5 mins. Add a splash of pasta water to the sauce , if it's looking a little dry.
Once the sauce is cooked, stir through half the parsley.
Divide the pappardelle between your plates or bowls. Top the pasta with your sauce. Sprinkle over the cheese and remaining parsley. Enjoy!