home iconhome iconRecipe Archive
arrow right iconarrow right icon
Italian Recipes
Beef Ragu Pappardelle

Beef Ragu Pappardelle

with Mushrooms and Thyme

Family Friendly
Read more

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

Preparation Time20 minutes
Difficulty levelLevel 2
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



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

Nutritional information
Nutritional informationarrow down iconarrow down icon
Energy (kJ)2912 kJ
Energy (kcal)696 kcal
Fat26.0 g
of which saturates12.0 g
Carbohydrate70 g
of which sugars10.0 g
Protein44 g
Salt2.0 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensilsarrow down iconarrow down icon
Cutting board
Frying Pan
Instructionsarrow up iconarrow up icon
download icondownload icon

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).

Brown the Veg
Brown the Veg

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.

Cook the Pasta
Cook the Pasta

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.

Finish the Sauce
Finish the Sauce

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.

Add the Parsley
Add the Parsley

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!