Beef, Mushroom and Red Wine Ragu

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, tomato puree 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. Taste and season with salt and pepper if needed. Add the cooked pasta and stir to combine.