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Beef, Mushroom and Red Wine Ragu

Beef, Mushroom and Red Wine Ragu

with Pappardelle

Family Friendly
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We love a good Beef Ragu and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Allergens:Cereals containing GlutenCelerySulphitesMilkEgg

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)


1 unit(s)

Garlic Clove

1 unit(s)


1 bunch(es)

Flat Leaf Parsley

240 grams

Beef Mince

1 punnet(s)

Sliced Mushrooms

½ pot(s)

Dried Thyme

200 grams


(ContainsCereals containing Gluten)

1 sachet

Red Wine Jus Paste

(ContainsCelery, Sulphites)

1 pack(s)

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

1 sachet

Tomato Puree

Not included in your delivery

150 milliliter(s)

Water for the Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2912 kJ
Energy (kcal)696 kcal
Fat25.0 g
of which saturates12.0 g
Carbohydrate73 g
of which sugars12.0 g
Protein44 g
Salt2.02 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
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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, 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.


Divide the pappardelle between your plates or bowls. Sprinkle over the cheese and remaining parsley. Enjoy!